I absolutely love cooking for shabbos, it’s my favorite type of cooking! I have been cooking since I was really young, and chicken soup was the very first thing that I ever cooked. It tasted so delicious , that it became my job, week after week I would cook the soup for shabbos. Until this day I still cook this exact same recipe chicken soup and I enjoy every spoon full every single shabbos. There’s something about this soup, that when you eat it it’s so soothing, curing, and calming. I look forward to cooking and eating it every single week.
Tip: fresh herbs give a much richer flavor however if you don’t have, you can use frozen parsley and fill cubes
Recipe: 2 pounds chicken bones or necks 12 cups water 4 teaspoons salt 15 fresh dill stalks 10 fresh parsley 3 large sweet carrots 2 zucchini 3 stalks celery In a 6 quart pot, put the water, chicken bones, dill, parsley, and salt. Boil. Add the vegetables once the water has boiled. Lower the flame to medium. Cover and cook for minimum 3 hours on a medium to low flame
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