Chicken Soup for Knaidelach

Name: Chicken Soup for Knaidelach
Prep time: 15 min
Cook time: 3 h 25 min
Total time: 3 h 40 min
Yield: 12 servings
Ingredients: 4-5 pounds whole chicken or chicken pieces; 6 celery stalks with leaves, chopped into thirds; 6 whole carrots, peeled and chopped into thirds; 1 large brown onion rinsed and halved, outer skin intact; 5 sprigs of fresh curly-leafed parsley; 1 tablespoon whole black peppercorns; 2 teaspoons whole cloves; 2 bay leaves; 1/2 bunch of fresh dill, lower stems removed; Kosher or sea salt to taste

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6 reviews

Excellent

Prep Time
15 mins
Cook Time
3 hrs 15 mins
Total Time
3 hrs 40 mins
Servings
12 servings
Calories
179 kcal
Course
Soup
Cuisine
Middle Eastern

Chicken Soup for Knaidelach

Iris Warren

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Traditional chicken soup recipe with carrots, celery, fresh parsley, dill, bay leaves, pepper and salt. Kosher for Passover, gluten free.

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Ingredients

Servings

4-5 pounds whole chicken or chicken pieces
6 celery stalks with leaves, chopped into thirds
6 whole carrots, peeled and chopped into thirds
1 large brown onion rinsed and halved, outer skin intact
5 sprigs of fresh curly-leafed parsley
1 tablespoon whole black peppercorns
2 teaspoons whole cloves
2 bay leaves
1/2 bunch of fresh dill, lower stems removed
Kosher or sea salt to taste

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Instructions

Rinse the chicken and place it in a tall stockpot. Cover the chicken with water, reserving about 3 inches of space at the top of the pot. Bring to a slow boil over medium high heat. As the chicken cooks, a fatty foam will start to rise. Skim this foam from the surface. Add celery, carrots, onion, parsley, peppercorns, cloves, bay leaves, and a few sprigs of the dill to the pot. Add 1 tbsp of salt, then stir till all the vegetables are moistened and simmering in the broth. Cover pot, reduce heat to medium, and allow pot to simmer for two hours. Mince the remaining dill and set aside.
After the soup has simmered, allow it to cool for about 30 minutes. Strain the broth with a mesh strainer. Reserve the carrots, celery, and chicken; discard parsley, cooked dill, cloves, peppercorns, and bay leaves. Pull meat from the chicken in bite-sized pieces and return to the broth. Add carrots and celery back to the broth. Add the remaining minced fresh dill to the stockpot, then return the soup to a slow boil. Taste the broth. Add more salt, if desired– be sure to add slowly, don’t over-salt!
Ladle hot soup into bowls over Matzo Balls or Gluten Free Potato Knaidelach, if desired. Store unused knaidelach separately from the soup, otherwise they’ll turn mushy.

Notes

You will also need: stockpot, strainer

Nutrition Information

Show Details

Calories 179kcal (9%) Carbohydrates 5g (2%) Protein 14g (28%) Fat 11g (17%) Saturated Fat 3g (15%) Cholesterol 54mg (18%) Sodium 89mg (4%) Potassium 316mg (9%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 5330IU (107%) Vitamin C 4.8mg (5%) Calcium 35mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 179 kcal

% Daily Value*

Calories	179kcal	9%
Carbohydrates	5g	2%
Protein	14g	28%
Fat	11g	17%
Saturated Fat	3g	15%
Cholesterol	54mg	18%
Sodium	89mg	4%
Potassium	316mg	7%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	5330IU	107%
Vitamin C	4.8mg	5%
Calcium	35mg	4%
Iron	1mg	6%