Classic Chicken Soup (Goldene Yoikh)

Weekly Recipe: 


One 4–5 pound chicken

2 large celery stalks with leaves, sliced

2 large carrots, peeled and sliced in 2-inch diagonals

1 onion, quartered

3 sprigs of flat-leaf parsley

Salt and white pepper to taste


1. Clean and wash the chicken, place it in a large pot, and cover it with water.

2. Bring to a boil and skim the broth thoroughly.

3. Add the vegetables and seasoning. Cover and simmer slowly for about three hours. When it’s done, strain the soup. Serve as a broth or with vegetables and chicken.

8-10 Servings

Nutrition information per serving Calories 557; Protein 57 g; Carbohydrate 8 g; Total Fat 31.6 g; Saturated fat 8.8 g; Cholesterol 179 mg; Sodium 214 mg; Fiber 2.2 g