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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 18 |
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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. 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:
1. peel and chop all vegetables and place in an 8 quart pot
2. clean chicken and add to pot
3. fill the pot with water
4. add spice
5. boil soup on high heat
6. when the soup is boiling skim off the fat from the top off the soup
7. simmer for atleast 2 hours (the longer it cooks the better it tastes)
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