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The Whole Foods Kosher kitchen

Vegetable Chicken Soup Recipe

Posted on 19th of March, 2010 by Lévana


I am giving you here a vegetable chicken soup variation my mother lives on almost daily— Vegetable 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!), squeeze out as much liquids as you can from the bag (don’t open it!) before discarding. You will be left with a chicken soup chock-full of vegetables.

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, or 1 teaspoon ground bay leaf
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 (if you have a little more time and you are in a more patient mood, spend an extra few minutes and dice them), 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, Chicken Soup Recipes, Gluten Free Recipes, Kosher for Passover Recipes, Kosher Recipes, Meat Recipes, Moroccan Recipes, Recipes, Soup Recipes

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6 Questions

  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.

    • 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!