Chicken Soup + Stock

A 16-quart pot of chicken soup, made every week, enjoyed Friday night with leftovers on Sunday. Make Wednesday morning, cook all day, refrigerate overnight, then reboil and simmer Friday morning for Shabbos.

• Category: Soups
• Servings: 1 (16-quart pot, large batch)
• Prep time: Not specified
• Cook time: About 9 hours (40 min boil, 8 hr simmer)

Ingredients

• 2 whole chickens, cut into eighths (skin removed)
• 5 carrots, peeled, cut into 2-inch pieces
• 2 yellow onions, peeled
• 1 leek, white and light green only, chopped
• 1 stalk celery, peeled, cut into 2-inch pieces
• 2 zucchini, cut into 2-inch pieces
• 1 kohlrabi, peeled
• 2 parsnips, peeled, cut into 2-inch pieces
• 1 celery root, peeled
• 2 cups fresh dill
• 2 cups fresh parsley greens
• 1 cup cilantro
• 2 tbsp whole black peppercorns
• 3 tbsp kosher salt
• 2 pieces flanken (optional)
• 1 turkey neck (optional)

Instructions

1. Add chicken to one mesh bag, vegetables to a second, and dill, parsley, cilantro, and peppercorns to a third (flanken or turkey neck to a fourth if using).
2. Place a very large pot (16 quarts) over high heat. Sear the chicken bag dry for 6 to 8 minutes, turning every few minutes.
3. Once browned, fill the pot with water at the sink (it should turn slightly golden). Add the vegetable and herb bags while filling. Add salt.
4. Return to heat uncovered; boil about 40 minutes, skimming foam.
5. Reduce heat to lowest, cover, and simmer 8 hours or overnight.
6. Remove from heat, cool 2 hours, and separate the vegetables from the soup.
7. Refrigerate. To use as stock, strain to clarify, then ladle into containers.
8. If serving Friday night: remove from the fridge 4 hours before Shabbos, boil, then reduce heat and simmer until Shabbos.

Notes

Special equipment: 3 to 4 mesh soup bags. To serve, remove the bags, place vegetables in a shallow bowl, shred the chicken (and flanken or turkey) and add to the bowl, then ladle broth over. Use stock for rice, couscous, chicken dishes, braises, other soups, sauces, or a quick mug of soup. For matzah balls: heat soup Friday, transfer bags to a 9x13 pan with a few ladles of broth, cover, and place on the blech; portion stock for the freezer, then cook matzah balls directly in the pot to keep the frozen soup clear.