Ingredients
Equipment
Method
- Cut up the whole chicken into manageable pieces, rinse under cold water, and remove all the skin to achieve a clear broth. Place the cleaned chicken pieces into a large soup pot.
- Add the clear condensed chicken soup and water to the pot. Peel and add the onions, followed by the salt. Clean and chop the carrots, celery, and parsnip, and add them to the pot. Nestle in the fresh dill and parsley, then finish with pepper.
- Bring the mixture to a rolling boil over high heat, then reduce the heat to low and let it simmer partially covered for at least 3 hours.
- After simmering, carefully remove the chicken pieces, shred them into bite-sized portions, and return them to the pot. Serve the soup in bowls with the rich broth and tender vegetables.
Nutrition
Notes
The secret to this soup is patience; the longer it simmers, the better it gets. Serve with cooked fine egg noodles or matzoh balls for a classic touch. If using dried herbs, use half the amount as they are more concentrated.