Shabbos Chicken Vegetable Soup
Every week I make this delicious recipe for Shabbos. The Shabbos Chicken Vegetable Soup recipe uses no packaged soup broth, which is loaded with sugar--just the chicken and vegetables. The secret to this soup is cooking it on low for a very long time. The water cooks down to a thick broth and the vegetables caramelize, giving the soup an extra sweet and tangy taste. The perfect starter for your Shabbos meal!
1 whole package chicken thighs or leg quarters, skin on
1 large onion
2 large garlic cloves, peeled and chopped
1 5-lb package of carrots, peeled
5 ribs of celery
Salt and pepper to taste
Some or all of these vegetables: 1 large peeled rutabaga, 1 large peeled turnip, 2 medium/large zucchini squashes, chopped in to large chunks, chopped tomatoes, chopped avocado (Mexican style!)
Choose from these seasonings and herbs: dried or fresh dill, fresh cilantro*, oregano, basil
Wash chicken thoroughly and put in a large soup pot. Fill pot with water until it is about 2-3"' from the top. Finely chop the onions and celery. Chop carrots and any other vegetables you are using into 1 1/2" chunks. Add salt, pepper and any other seasonings you are using. Turn flame on high and bring water to a boil. Once boiling, turn down flame to low and let the soup cook very slowly for several hours until the chicken is fully cooked and large vegetables appear to be caramelized. The water cooks down quite a bit so if you need more liquid, simply add more water and more seasonings and continue to cook until water has absorbed all the flavors, at least 30 minutes on medium or 1 hour on low.
*Note: fresh herbs must be thoroughly checked for bugs. For information on how to properly check herbs and other vegetables and fruits, go to these kosher organizations:
--Star K: www.star-k.org 410-484-4110
--Orthodox Union: www.ou.org OU kosher hotline: 212-613-8241