Chicken Soup with Knaidlach

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Preparation info
  • Serves

    Six to Eight

    • Difficulty

      Easy

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

All “bubbahs” (grandmothers) tell us that a bowl of Jewish chicken soup can heal the soul. What they have also told us, and modern doctors are just now scientifically proving, is that chicken soup also helps to cure flu and the common cold. This is why this warming soup is often known as “Jewish Antibiotics”.

Ingredients

  • 1–1.5 kg/2¼–3¼ lb chicken, cut into portions
  • 2–3 onions

Method

  1. Put the chicken pieces in a very large pan. Keeping them whole, cut a large cross in the stem end of each onion and add to the pan with the water, carrots, celery, parsnip, parsley, half the fresh dill, the turmeric, and salt and black pepper.
  2. Cover the pan and bring to the boil, then immediately lower the heat to a simmer. Skim and discard the scum that surfac