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Shabbat Soup

Sarah Scribner

1 Chicken 4lbs. 

1 lbs. Carrots

4 Sweet Potatoes 

2 Large Onions 

3/4 Bunch of Celery 

3/4 lbs. Turnips

3/4 lbs. Parsnips

1/2 cup Chopped Dill

1/4 cup Parsley 

3 Pieces of Thyme 

2 Cloves of Garlic 

1 Bay Leaf 

6 Whole Peppercorns 

Course Salt To Taste 

1. Tie parsley stems together using kitchen twine. Prepare a bouquet garni: Place peppercorns, bay leaf, dill, and thyme in a 5-by-5-inch piece of cheesecloth; tie to enclose using kitchen twine.

2. In a large pot, combine parsley stems, bouquet garni and chopped carrots, celery, parsnips,onions, sweet potato, and turnips. Place in chicken, breast-side down. Add enough water to cover; season with salt. Bring to a boil over high heat; reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 45 minutes. Skim any foam that rises to the top and discard.

3. Remove chicken from pot, and let stand until cool enough to handle. Skim fat from surface of soup, if desired, and discard. Remove and discard parsley stems and bouquet garni. Remove meat from bones; discard skin and bones. Shred meat into bite-size pieces, and return to pot. Cook until heated through; season with salt. Serve garnished with remaining chopped parsley or dill.

My friend Elana's mother made what she calls "Shabbat Soup" frequently during her childhood. While talking "Soup Stories" one evening she gave me the recipe. I took it to the stove. I can say with confidence that this would not disapoint the most critical chicken soup connoisseur

Thom Scribner

contact us

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You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.