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Chicken Vegetable Soup
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Lots of veggies!

Serves: 8-10

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Cook Time:
Total Time:

American Meat Soup
Rosh Hashana

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4 quarts water
1 large cut-up chicken
Marrow bones (optional)
2 whole onions, unpeeled
4 parsnips, peeled and left whole
1/2 cup chopped celery leaves plus 2 stalks celery and their leaves
1 rutabaga, peeled and quartered
1 large turnip, peeled and quartered
1 kohlrabi, quartered (optional)
6 carrots, peeled and left whole
6 tbs. chopped fresh parsley
6 tbs. dill, snipped
1 tbs. salt
1/4 tsp. pepper
1 zucchini


  1. Put the water and the chicken in a large pot and bring the water to a boil, skimming off the fat occasionally.
  2. Add the marrowbones, onions, parsnips, celery, 3/4 of the rutabaga, turnip, kohlrabi, 4 of the carrots, the parsley, 4 tablespoons of the dill, and the salt and pepper.
  3. Cover and simmer for 2 1/2 hours, adjusting the seasoning to taste.
  4. Strain, remove the chicken, discard the vegetables and refrigerate the liquid to solidify. Remove the skin and bones from the chicken and cut the meat into bite-size chunks then refrigerate.
  5. Remove the fat from the soup before reheating to serve. Bring to a boil.
  6. Cut the zucchini and the remaining 2 carrots into thin strips and add to the soup along with the remaining rutabaga cut into thin strips as well as a few pieces of chicken.
  7. Simmer about 15 minutes or until the vegetables are cooked, but still firm. Serve with the remaining snipped dill, as well as matzo balls or noodles.

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