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Healthy Kosher Chicken Soup
Source: Enlitened Kosher Cooking by Nechama Cohen

A classic golden chicken soup that is low in carbohydrates and low in fat.

Prep Time: 12 minutes
Cook Time: 2 hours
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 164.1
Total Carbs 17.0 g
Dietary Fiber 3.1 g
Sugars 4.1 g
Total Fat 2.5 g
Saturated Fat 0.6 g
Unsaturated Fat 0.6 g
Potassium 559.0 mg
Protein 18.3 g
Sodium 99.0 mg
Dietary Exchanges
, 1 1/2 Vegetables , 2 Meat , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  whole roasting chicken, without skin
2 each  turkey necks
2 each  medium carrots
2 each  medium onions
2 each  fresh leeks
1 each  chopped green bell peppers
3 each  medium celery stalk
3 each  small zucchini
1 each  sweet potatoes
3 each  small potatoes
4 oz  fresh cubed pumpkin
3 each  medium garlic cloves
3 each  parsley sprigs
1 pinch  fresh dill weed
1 pinch  salt and pepper
3 cup  cold water
  1. Cover with water and boil chicken and turkey necks in a 10-quart soup pot. Clean the fat from soup according to the instructions below.
  2. Place the chicken, turkey necks, and prepared vegetables (except for the zucchini and potatoes) in the pot. Add herbs and spices and cover with cold water plus 3 cups. Bring to a boil.
  3. Cook covered over medium-low heat for about 2 hours. Add the zucchini and potatoes in the last hour of cooking.
  4. Boil cleaned chicken, meat and/or bones. When you see a brown and white foam come to the top, spill off the water into the sink. Rinse both the pot and the chicken, meat or bones well. Proceed with recipe instructions. Or, carefully spoon out the foam after the water comes to a high boil.
  5. Place a slice of dry bread in cheesecloth and float it on top toward the end of cooking. Discard when the fat is soaked up.
  6. Float a lettuce leaf on top toward the end of cooking, discarding it when done.
  7. To make a totally fat-free soup, prepare a day in advance and refrigerate. The fat will congeal on top for easy removal.

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