By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 12
444 cal · 180 min
Kosher Revolution's Be-All, End-All Chicken Soup
Recipe GLPR719fbc7a913e1c
A rich and deeply flavorful Eastern European-style chicken soup built on a foundation of whole stewing chicken, poultry bones, and beef flanken. Aromatic vegetables—parsnips, celery, leeks, and onion—are simmered slowly with fresh herbs bundled in cheesecloth. The result is a pure, golden broth with tender chicken and vegetables, yielding 12 generous servings. Perfect for the Shabbat table or any occasion calling for nourishing, homemade comfort.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 4- to 5-pound One 4- to 5-pound stewing chicken, cut into eight pieces
3 pounds chicken legs, wings, bones and backs (any combination)
1 pound Two 1/2-pound pieces beef flanken
1 medium onion, unpeeled, quartered
4 medium celery stalks, cut into thirds
3 leeks, white parts only, well cleaned
4 medium parsnips, peeled and cut into 1/2-inch dice
2 bouquets garnis (containing 4 crushed garlic cloves, 2 bay leaves, 1 bunch fresh dill, 1 bunch fresh flat-leaf parsley, and 8 peppercorns, divided between two cheesecloth squares and knotted)
Water (approximately 6 to 8 quarts)
Directions
Rinse the stewing chicken pieces and the chicken bones, legs, wings, and backs under cold running water, removing any excess fat. Pat dry with paper towels.
Place the rinsed stewing chicken pieces and the chicken bones, legs, wings, and backs into a large stockpot. Cover with 6 to 8 quarts of cold water. Bring to a boil over medium-high heat, skimming any foam or impurities that rise to the surface with a slotted spoon for the first 5 to 10 minutes.
Once the broth is relatively clear, add the beef flanken pieces to the pot.
Add the unpeeled quartered onion, celery stalk pieces, and leek white parts to the pot.
Add both bouquets garnis to the broth, submerging them gently.
Reduce the heat to low and simmer gently, partially covered, for 1 hour and 45 minutes. The liquid should barely bubble—do not allow it to boil vigorously, as this will cloud the broth.
After 1 hour and 45 minutes, add the diced parsnips to the pot.
Continue simmering for an additional 15 to 20 minutes, until the parsnips are tender and the chicken is fully cooked (internal temperature of 165°F).
Remove the pot from heat. Using tongs or a slotted spoon, remove the bouquets garnis. Carefully remove the stewing chicken pieces and set them aside on a cutting board.
Strain the broth through a fine-mesh sieve into a clean pot or large bowl, discarding the bones and other solids.
Once the stewing chicken has cooled slightly, remove the meat from the bones and shred or cut it into bite-sized pieces. Discard the skin and bones.
Return the shredded stewing chicken meat to the strained broth. If desired, also add the cooked beef flanken and vegetables back to the pot. Adjust seasoning with salt and pepper to taste. Serve hot.
Comments
This is a straightforward, long-simmered broth that delivers the goods without fuss or expense. Chicken, beef, onion, celery, leek, and parsnip are stocked year-round at every major Charlotte chain—Harris Teeter, Food Lion, Publix, Walmart, ALDI, Kroger—and cost roughly $1.50 to $2.00 per serving even with two birds and beef. The stated 180 minutes is honest; this is a genuine overnight or day-ahead project that rewards patience but demands it, and it does not reheat in a rush—it's a same-night or next-day soup base, not a quick dinner. This suits a cook who plans ahead and has the pot space, and it yields a freezer full of liquid gold that anchors dozens of future meals.
Sign in or create a free account to add your review.
