My kids love chicken soup. In our family, chicken soup season opens on Rosh HaShana and closes on Passover. I like to make the soup; it is easy to make, low-cost, and healthy. I use turkey, along with chicken, in the soup because turkey is higher in iron. My kids like to eat the soup with noodles.
Ingredients:
- 1-2 pounds chicken wings
- 2 turkey necks
- water to cover poulty
- 2-3 carrots
- 2-3 celery sticks
- 2-3 zucchini
- 2 small onions
- 2 small parsley roots
- chunk of pumpkin (optional)
- salt, pepper, chicken soup powder to taste
Preparation:
1. Place chicken pieces in large soup pot. Cover with water. Bring to a boil. Let boil for 15-20 minutes so that white froth comes to top of soup.2. Scrape froth with spoon from top of boiling soup. Discard froth.
3. When soup is relatively clear of froth, add vegetables and spices.
4. Bring to a boil and simmer (partially covered) on low for 1.5-2 hours.
5. When cool, strain soup and add back cut-up vegetables. 5. Serve soup with noodles, soup nuts or (on Rosh HaShana) kreplach.
