There's something about a pot of chicken soup simmering away that makes the whole house feel like Shabbos is on its way. If you've never made chicken soup before, don't worry. It's much simpler than it looks. Once everything is in the pot, you mostly just let it cook. The result is a beautiful golden soup with rich flavour that's perfect for Shabbos, Yom Tov, or whenever you need a hot, steaming bowl of soup.
Home baker, busy mum, and passionate recipe creator sharing tried-and-tested favourites.
1. Place the chicken carcasses in a soup bag if you'd like to remove them easily later. 2. Put all the vegetables into a second soup bag, or add them directly to the pot if you prefer. 3. Place the bags into a large pot. 4. Add enough water to cover everything. 5. Bring to a boil. 6. Use a spoon to remove any foam that rises to the top. 7. Add the salt and lower the heat to a gentle simmer. 8. Let the soup cook for several hours. For an even richer flavour and deeper golden colour, leave it simmering overnight on very low heat. 9. Once the soup reaches a colour and flavour you like, remove the bags and serve.
I usually make a large pot and freeze the extra in containers once the soup has cooled completely. It freezes beautifully and future-you will be very happy to have homemade soup ready to pull out on a busy week. Plus it makes Shabbos prep much easier.
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