Chicken Soup

Close up image of soup with rice, broth, and carrots.

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  • 2 whole chicken legs and thighs, skinned and separated
  • 4 medium onions peeled and left whole
  • 2 stalks of celery cut in half or in thirds
  • 6 carrots, peeled and cut in half or thirds
  • 3 medium turnips peeled and cut into quarters
  • 2-3 parsnips, peeled and cut in half or thirds
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Dill and parsley (optional)
  • Chicken soup powder to taste (optional)


  • Place the chicken at the bottom of a large pot (at least 6 quarts) and add the vegetables on top except for the dill and parsley (if using).
  • Add enough water to float the contents but not cover them completely
  • Bring to a boil, then lower heat to a simmer
  • Skim any foam, residue, or fat that rises to the surface using a large spoon or skimmer and discard.  Simmer on low heat for two hours, then add spices, chicken soup powder, dill, parsley, and simmer for a half-hour more.