Chicken And Vegetable Soup Recipe - Kosher

Overview

Servings: 6–8
Yield: Approximately 3 quarts (12 cups)
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Difficulty: Easy
Cooking Vessel: Large 6–8 quart kosher meat stockpot or Dutch oven

Ingredients (Kosher – Meat)

2 tablespoons olive oil
1 large yellow onion, diced
3 medium carrots, sliced into ½-inch rounds
2 celery stalks, sliced
3 garlic cloves, minced
2 lbs kosher chicken (bone-in thighs, drumsticks, or whole cut-up chicken)
10 cups cold water (or low-sodium kosher chicken broth)
1 parsnip, diced (optional but traditional)
1 medium zucchini, diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 medium Yukon gold potato, diced (optional)
1 teaspoon kosher salt (adjust to taste)
½ teaspoon freshly ground black pepper
1 teaspoon dried thyme or 2–3 fresh sprigs
1 bay leaf
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped (optional but recommended)

Instructions

1. Sauté the Aromatics

Heat olive oil in a large kosher meat stockpot over medium heat.
Add onion, carrots, and celery. Sauté 5–7 minutes until softened but not browned.
Add garlic and cook 30 seconds until fragrant.

2. Add Chicken & Liquid

Place chicken pieces into the pot.
Pour in water or broth to fully cover the chicken.
Bring to a gentle boil over medium-high heat.

3. Skim & Simmer

Once boiling, reduce to a low simmer. Skim off foam or impurities that rise to the surface using a spoon.
Add salt, pepper, thyme, and bay leaf.
Cover partially and simmer 45–60 minutes.

4. Add Vegetables

Remove chicken carefully and set aside to cool slightly.
Add parsnip, zucchini, green beans, and potato (if using).
Simmer 20–25 minutes until vegetables are tender.

5. Shred & Return Chicken

Remove skin and bones from cooled chicken. Shred or dice meat.
Return meat to soup. Adjust seasoning as needed.

6. Finish & Serve

Remove bay leaf.
Stir in fresh parsley and dill.
Simmer 5 additional minutes before serving.

Nutritional Information (Approximate per Serving – based on 8 servings)

Calories: 210
Protein: 22g
Fat: 10g
Carbohydrates: 10–14g
Fiber: 2–3g
Sodium: Varies depending on broth and salt used

Dietary Adaptations

Low-Sodium: Use water instead of broth and reduce salt; enhance flavor with herbs.
Low-Carb / Keto: Omit potato and parsnip.
Gluten-Free: Naturally gluten-free (verify broth certification).
Paleo: Use water or compliant broth; omit potato.
Whole30: Compliant when using approved broth and no added sugar.

Tips & Troubleshooting

Clear Broth Tip:
Maintain a gentle simmer, not a rolling boil. Boiling emulsifies fat and clouds the soup.

Flavor Depth:
Roast the chicken bones at 400°F for 25 minutes before simmering for richer flavor.

Too Bland?
Add a squeeze of fresh lemon juice or additional fresh dill before serving.

Too Salty?
Add a peeled raw potato and simmer 10 minutes (then remove), or dilute with additional water.

Greasy Surface?
Refrigerate and skim hardened fat before reheating.

Serving Suggestions

Serve with warm challah or crusty kosher bread.
Add cooked egg noodles or matzo balls for a heartier meal.
Pair with a light Israeli salad for balance.
Garnish with extra fresh dill and cracked pepper.

Notes

This is a meat (fleishig) recipe and must be prepared in meat-designated kosher cookware.
Do not serve with dairy accompaniments.
Soup improves in flavor after 24 hours in refrigeration.
Freezes well for up to 3 months in airtight containers.

Yeliy