The flavor is rich and jubilant in Best Bazaar Chicken Soup. Like a spice market in the Middle East, it simply delivers deliciousness in every spoonful.

Best Bazaar Chicken Soup

Best Bazaar Chicken Soup
Recipe type: Soups and Stews
Cuisine: Jewish
Serves: 10 Cups
  • 1 chicken, 5 pounds
  • 1 Tablespoon salt
  • 1 1/2 teaspoon white pepper
  • 4 carrots
  • 2 parsnips
  • 1 celery root (celeriac)
  • 3 celery stalks with leaves
  • 1 large onion, peeled, cut in eighths
  • 4 fresh parsley sprigs
  • 1 garlic clove, peeled
  1. In large stockpot or Dutch oven, bring chicken and 12 cups water to boil; skim off froth. Add salt and pepper; reduce heat and simmer gently for 1 hour.
  2. Meanwhile, peel carrots, parsnips and celery root; cut into large chunks along with celery. Add to pot along with onion, parsley sprigs and garlic. simmer for 1 hour.
  3. Remove chicken; refrigerate for another use. Strain liquid through cheesecloth-lined sieve, pressing down on vegetables to extract as much liquid as possible. Let cool to room temperature.
  4. Cover and refrigerate for at least 8 hours or until fat has congealed on surface. Remove fat with slotted spoon. Can be refrigerated for up to 3 days or frozen for up to 3 months.
  5. Add-Ins: Add shredded cooked chicken Add 4 cups cooked noodles, cooked rice, or matzo balls Reserve carrots and celery from stock; slice and add to soup.


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