Serves about 10.
4 quarts water
1 large chicken, cut-up
2 whole onions
4 parsnips, peeled
1 parsley root (optional)
1/2 cup chopped celery leaves plus 2 stalks celery and their leaves, or 4 stalks celery
1 rutabaga, peeled and quartered (optional)
1 large turnip, peeled and quartered
1 kohlrabi, quartered (optional)
6 carrots, peeled
6 tbsp chopped fresh parsley or 6 tsp dried parsley
1 bay leaf
2 slices of peeled fresh ginger (optional)
6 tbsp snipped dill or 6 tsp dried dill
1 tsp pepper
salt and pepper to taste
1. Put the water and the chicken in a large pot and bring the water to a boil. Skim off the froth.
2. Add the onions, parsnips, parsley root, celery, 3/4 of the rutabaga, turnip, kohlrabi, 4 of the carrots, the parsley, 4 tbsp of the dill, and the salt and pepper. Cover and simmer for 2 1/2 hours, adjusting the seasoning to taste. (If using a pressure cooker, cook at pressure for 30 minutes and then let cool gradually.)
3. Strain, remove the chicken and the vegetables. Refrigerate the liquid to remove the fat from the soup. If a thicker soup is desired, add back the vegetables to the soup chopped or mashed.
4. Remove the skin and bones from the chicken and cut the meat into bite-sized chunks. Refrigerate.
5. Just before serving, reheat the soup. Bring to a boil. Cut the zucchini and the remaining 2 carrots into thin strips and add to the soup along with the remaining rutabaga cut into thin strips as well some pieces of chicken. Simmer about 15 minute or until the vegetables are cooked, but still firm. Serve with the remaining snipped dill.
6. Add noodles or matzah balls. (Note: if you cook the noodles and keep them separate, they will remain firm)
Tip: Make a chicken salad or stir fry with the remaining chicken pieces.
Reprinted with permission from Kashrut on the Web.