If you’ve never made chicken soup, it can feel a bit scary, but it’s actually one of the easiest Shabbos things to make. Once everything is in the pot, it mostly takes care of itself. You’ll have a generous pot of golden soup to serve for Shabbos, with extra to freeze for other days.
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Feel free to add any other soup vegetables you enjoy, such as celery, parsnip, courgette or parsley.
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.
The more water you add, the more bowls it makes, just keep it only just covering.
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I can’t seem to get my chicken soup to be golden and clear
For a clear soup, skim off the foam when it first comes to the boil, then turn it down to a gentle simmer. Boiling it hard makes it cloudy. If you want to take off the fat, put it in the fridge overnight and it sets on top so you can just lift it off. For the golden colour, the secret is time. Let it cook low and slow for hours (I even leave it overnight on a low flame). The longer it cooks, the more golden it gets!