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Creamy (without the cream) Chicken Soup

Posted By elizabeth On June 13, 2010 @ 2:00 am In Shabbos Recipes | No Comments

By my friend Shira

It is the perfect comfort food and so flavorful
4 carrots, cut in chunks
4 celery ribs, cut in chunks
1 parsnip, quartered
1 large onion, quartered
1 turnip, cut in chunks
2 leeks, chopped in chunks
1 green pepper, cut large pieces, about 4
1 hand full of fresh parsley (about ½ cup)
1 hand full of fresh dill (about ½ cup)
1 chicken flavor bouillon cube
2 chicken breasts without skin
10 black pepper corns
4 tablespoons kosher salt
water to cover

Place all vegetable, herbs, pepper, and bouillon cube in a large stock pot. Place the chicken on top. Cover with water (approximately 7-8 cups). Bring the mix to a boil. Lower the heat, cover, and simmer for 4 hours. Cool. Remove the green pepper and discard. Remove the chicken. With an immersion blender, puree the soup until it is smooth and creamy. Add the salt, taste and adjust the seasonings, if necessary. (I remove parsnip,turnip,onion,leeks,parsley,dill and green pepper before I puree)


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