5 from 6 votes
Chicken Soup for Knaidelach
Traditional chicken soup recipe with carrots, celery, fresh parsley, dill, bay leaves, pepper and salt. Kosher for Passover, gluten free.
Prep Time
15 mins
Cook Time
3 hrs 25 mins
Total Time
3 hrs 40 mins
Servings:
12
servings
Calories:
179 kcal
Course:
Soup
Cuisine:
Middle Eastern
Ingredients
- 4-5 pounds chicken whole or pieces
- 6 celery with leaves; chopped into thirds
- 6 carrot whole; peeled and chopped into thirds
- 1 brown onion large; rinsed and halved; outer skin intact
- 5 parsley fresh curly-leafed; sprigs
- 1 tablespoon black peppercorns whole
- 2 teaspoons clove whole
- 2 bay leaf
- 1/2 dill fresh; lower stems removed; bunch
- kosher salt or sea salt, to taste
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.
Cup of Yum
Notes
- You will also need: stockpot, strainer
Nutrition Information
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%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 179
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.