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Quick Chicken Soup


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Quick Chicken Soup


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Quick Chicken Soup

This is a full of flavor chicken soup that can be used as chicken stock as well. Double the recipe and freeze the stock for future use. Using chicken bones imparts a strong chicken soup flavor. An easy way to serve the vegetables in the soup is to place all the vegetables in a separate serving bowl and serve it family style.


  • Prep Time : 15 min
  • Cook Time : 1 hour
  • Ready Time : 1 hour, 15 min




  • 1 package chicken bones or 6 chicken bones
  • 2+ pieces of chicken
  • 2 carrots
  • 2 celery stalks
  • 1 parsnip
  • 1 bunch of parsley
  • 1 sweet potato
  • 1 small beet
  • 1 onion
  • 1 zucchini (optional)
  • 5 oz. ultra thin egg noodles (optional)


Place all ingredients in a large pot. If you have cheesecloth on hand; place vegetables in one bag and chicken bones in another to provide for a clear
broth. Bring to a boil. Simmer for an hour. When serving the soup, take out the vegetables and serve on a platter, allowing diners to choose vegetables on their own.

As seen in the Joy of Kosher with Jamie Geller Magazine (Bitayavon – Winter 2011) – Subscribe Now


About Shifra Klein


Editor-in-Chief of Joy of Kosher with Jamie Geller Magazine. Shifra originally founded the Bitayavon magazine with her husband Shlomo and they live in Brooklyn with their 2 boys.




4 Responses to Quick Chicken Soup

  1. avatar says: chaya

    Im very proud of my own chicken soup. I put in 4 garlic cloves a whole tomato and a seeded pepper. I like a hefty shake of black pepper as well

  2. sounds good :)

  3. avatar says: SD

    I didn’t notice where you wrote how much water to us.

  4. Sorry about that – you add enough water to cover all the ingredients in the pot

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