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5.0 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 15 mins
Total Time
3 hrs 40 mins
Servings: 12 servings
Calories: 179 kcal
Course: Soup
Cuisine: Middle Eastern

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

Instructions

    Cup of Yum
  1. 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.
  2. 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!
  3. 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

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

% 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.