A chicken soup recipe for the Passover / Pesach festival is one of many traditional recipes used by Ashkenazim (Jews whose ancestors came from Central and/or Eastern Europe; singular form: Ashkenazi, Ashkenaz; descriptive form: Ashkenazic). The following chicken soup recipe is one of many varieties of Ashkenazic chicken soup recipes that are especially used for the Passover / Pesach Seder, as chicken soup (usually containing matzoh balls, a type of round dumpling) is one of the entrées served during the Passover / Pesach Seder meal.

Chicken Soup Recipe (24 servings)

Several parsley stems and remains of other vegetables (broccoli, green beans)
6 whole cloves
2 roasting chickens or hens, cut up
6 carrots, cut in large chunks
Handful of celery leaves and stems
2 large onions, cut in large chunks
Extra chicken parts (necks, hearts, gizzards) as available
10 whole peppercorns

Instructions for the Chicken Soup recipe:

  1. Place all ingredients in a large stockpot.
  2. Cover contents of pot with water.
  3. Bring water to boil.
  4. Skim off scum.
  5. Add salt to taste.
  6. Cover loosely, lower heat and simmer for 3 hours.
  7. Remove chicken and vegetables from pot, reserving bits of chicken and carrots for serving in soup; discard the rest.
  8. After stock is cool, pour through fine strainer.
  9. Refrigerate.
  10. When fat on the surface has solidified, remove it (save it for frying chicken).
  11. Serve soup, hot, with matzo balls, cooked carrots, bits of cooked chicken.

Share/Save/Bookmark          Subscribe