Name: Chicken Soup
Yield: Serves 10–12
Ingredients: 1 onion, peeled and quartered; 2 potatoes, peeled and halved; 6 chicken wings; 250 g butternut, peeled and cut into large chunks; 300 g baby marrow, peeled and cut into large chunks; 1 medium sweet potato, peeled and cut into large chunks; half bunch table celery, cut into 5 cm long pieces; 4 tbsp chicken stock; 2 carrots, peeled and cut into large chunks; salt and freshly ground black pepper to taste; 2 baby cabbages, halved; handful chopped dill

Preparation info

Serves
10–12

Difficulty
Easy

Appears in

Sababa

By Tal Smith

Published 2014

About

Chicken soup is very much a part of Jewish Ashkenazi culture. It’s eaten on Friday nights (Jewish Sabbath) and on festivals, and during Passover we add little Matzo dumplings called kneidlach. The way we were taught by my mom, who was taught by her mom, is to use the chicken wings (and neck if you can find it) because they are the most flavoursome parts and my gran’s special touch is to add dill.