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Kosher Chicken Soup
Source: Enlitened Kosher Cooking by Nechama Cohen

A classic golden chicken soup with delicious vegetables.

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

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 144.3
Total Carbs 16.3 g
Dietary Fiber 2.9 g
Sugars 4.0 g
Total Fat 5.6 g
Saturated Fat 1.6 g
Unsaturated Fat 1.3 g
Potassium 455.9 mg
Protein 7.6 g
Sodium 64.7 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables , 1/2 Meat , 1 Starch , 1 Lean Meat
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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Ingredients Directions
  1. Boil chicken, bones and/or turkey necks covered with water in a 10-quart soup pot. Clean the fat from soup. 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. Or, carefully spoon out the foam after the water comes to a high boil.
  2. Place the chicken/bones/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. Cook covered over medium-low heat for about 2 hours. Add the zucchini and potatoes in the last hour of cooking.
  3. 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 or float a lettuce leaf on top toward the end of cooking, discarding it when done.

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