The Whole Foods Kosher kitchen

Chicken Vegetable Soup Recipe

Posted on 19th of March, 2010 by Lévana


I am giving you here a variation my mother lives on almost daily—chicken soup as a meal: Nothing gets discarded. It’s the best! If you would rather use chicken breasts, then add 1∕3 cup olive oil to the pot.

Do you happen to have lots of leftover turkey bones and scraps, as you often do after a Thanksgiving Dinner? place them all in a giant cheesecloth bag (check out the fabulous wrap ‘n boil bags!),


1 large onion, quartered

1 large bunch dill

1 bunch flat parsley

8 ribs celery, peeled

1 large carrot

1 large sweet potato

1 large parsnip

1 large turnip

1 large zucchini

12 chicken thighs, skins off

1 teaspoon turmeric

2 good pinches saffron

5-6 bay leaves

Salt to taste



Put three quarts (12 cups) water to boil in a large pot. While water is heating, coarsely grind the onion, dill, parsley and celery in a food processor. Throw the ground mixture in the pot. Grate all vegetables in a food processor, and add to the soup with all remaining ingredients. Bring to a boil. Reduce the flame to medium, and cook covered 1 hour. Adjust texture and seasonings.

For more presentation, take out the thighs, discard the bones, shred the meat by hand, and return to the pot.

Filed under: Chicken Recipes, Gluten Free Recipes, Kosher for Passover Recipes, Kosher Recipes, Meat Recipes, Moroccan Recipes, Soup Recipes

4 Responses

    • Lévana, on Said:

      Of course not, it is supposed to look the way all soups look. This is why at the end of each of my soup recipes, I instruct the reader to adjust the texture and seasonings. It’ s always recommended to err on the side of caution and add water if necessary!

  1. Joanne, on Said:

    This recipe is great. I like the way it makes its own flavourful stock. Both my husband and mother-in-law liked it.


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