Grandma’s Chicken Soup (Edit recipe)

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Grandma’s Chicken Soup is a timeless, comforting recipe made with tender chicken, carrots, celery, parsnip, and herbs, then simmered to perfection. Perfect for Jewish holidays or cozy nights, this nourishing soup can be served as a hearty main dish or a light starter with gluten-free matzo balls or noodles. Simple and wholesome, it’s a family favorite that brings warmth to every bowl!

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Original Recipe

PREP TIME

15 minutes

COOK TIME

1 hour and 30 minutes

INGREDIENTS

15

Serves: 12

Ingredients

2 Chicken Breast, bone-in, skin off
4 Chicken Thighs, Boneless Skinless, bone-in, skin off
1 Beef Bones, soup bones
1 Onion, peeled and quartered
1 lb Carrots, peeled and cut into quarters
8-12 Celery, including the leaves, cleaned, cut into quarters (about one head of celery)
1 Parsnip, peeled and cut in half
1 bunch Parsley, stems removed, roughly chopped
1 bunch Dill, Fresh, stems removed, roughly chopped
1 Bay Leaf
1 tsp Curry Powder
2 Tbsp Chicken Bouillon - Clean Monday Meals
1 Tbsp Beef Bouillon - Clean Monday Meals
.25 tsp Black Pepper
1 Kosher Salt, to taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place the chicken breasts, chicken thighs, and beef soup bone into a large stock pot.
Cover with 4 quarts of water.
Add the carrots, onion, celery and parsnip.
Cover with enough additional water to cover all of the vegetables up to 2 more quarts.
Add the chicken bouillion, beef bouillion, curry, bay leaf, black pepper, parsley, and dill.
Bring the pot to a boil on the stovetop. Cover and turn down the heat. Simmer for 1 1/2 hours.
Remove the lid. Take out the chicken, beef bone, bay leaf, and a couple of carrots. Set aside. Let cool for 10 minutes.
Using an immersion blender, blend the soup in the pot until the vegetables are pureed. If you do not have a stick blender, transfer the vegetables and a few scoops of soup to either a high speed blender or food processor to blend.
Shred the chicken and add it back to the pot.
Cut the reserved carrots and add them back to the pot.
Season with Kosher salt to taste.

Notes

If you are using this for a holiday, strain the broth either before or after you have blended the vegetables. Omit the chicken.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	16
Fat:	0 g
Carbohydrates:	3 g
Protein:	1 g
Cholesterol:	9 g
Sodium:	780 mg
Fiber:	1 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.