This hearty ‘meal-in-a-bowl’ soup will keep you warm during those cold Sukkos nights!

Main ingredients

 1 extra-large onion, diced

 8 cups Chicken Broth

 1/2 cup barley

 3 cloves garlic, minced or 3 cubes Frozen Garlic

 1 and 1/2 tablespoons salt

 1/2 teaspoon pepper

 2 chicken cutlets

 3 green zucchini, unpeeled, sliced

 4 medium-sized parsnips, peeled and coarsely diced

  1 bunch parsley

Prepare the Soup

In a large soup pot, sauté onion until translucent. Add chicken broth, barley, garlic, salt, pepper, and chicken. Bring to a boil, then lower to a simmer and cook over medium-low heat for one and a half to two hours.

Add parsnip, zucchini, and parsley to the pot, and continue cooking for 25–30 minutes or until the vegetables are fork-tender.

Remove the chicken from the pot and shred with two forks. Blend the rest of the soup, then return the shredded chicken to the pot.

Recipe from kosher.com

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