My kids love this chicken soup. Why? Because I let the flavor of the chicken and vegetables infuse the broth creating a rich, velvety, and delicious soup. I make this every other week, freezing part of it use whenever we need it. My kids like it with matzah balls (of course) and they also like to eat the chicken shreds.
 

You'll Need:

1 chicken (whole, but take out the junk inside)
2 turnips, cut into cubes
1 bag parnips cleaned, cut off ends, cut into chunks
6-8 stalks celery cleaned, cut into chunks
6-8 carrots cleaned, cut into chunks
3 yellow onions, cut and leave the skin on (it colors the soup)
1 bunch of dill
kosher salt, white pepper


1. Put everything EXCEPT THE DILL AND SEASONINGS into a large stockpot.  Put cold water over it, filling the pot full.
2. Bring to a boil, then simmer.
3. Simmer until the chicken is falling off the bone (about 2 to 3 hours). 
4. Line a colander with paper towels or cheesecloth and put the colander over another stockpot. 
5. Slowly pour the soup through it, changing the towels as necessary. You should, in the new stockpot, have a nice broth.
6. Bring the new broth up to a boil, then simmer another hour (this intensifies the flavor).
7. Float dill in it for 15 minutes and remove. Season with kosher salt and white pepper and serve.

Looking for more soup recipes? Try out this vegetarian chicken soup, this Bronx borscht, and this cold cucumber soup.

Meredith Jacobs

Meredith Jacobs is author of The Modern Jewish Mom's Guide to Shabbat and Just Between Us: a no-stress, no-rules journal for girls and their moms that she co-authored with her daughter, Sofie. She is co-founder and editor of ModernJewishMom.com.