We serve this soup every Friday night for our Sabbath dinner, and then we have it again for dinner on Sunday night. This is always everyones favourite part of the meal. since this makes a really large pot it can be divided and frozen for a later date.... More
Prep:15m Cook:120m Servings:18
Ingredients
1 package of chicken thighs and legs or wings
5 large onions
1 potato
5 celery sticks
7 carrots
1 tomato
1 parsnip
1 zuchinni (with the peel on)
2 tablespoons salt
1/4 teaspoon black pepper
1/4 heaping teaspoon white pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Directions
peel and chop all vegetables and place in an 8 quart pot
clean chicken and add to pot
fill the pot with water
add spice
boil soup on high heat
when the soup is boiling skim off the fat from the top off the soup
simmer for atleast 2 hours (the longer it cooks the better it tastes)
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