Recipe serves: 16

Chicken soup

3-4 lbs chicken drumsticks
½ each medium green cabbage
8 each carrots, peeled and cut in large pieces
5 each zucchini, peeled and cut in large pieces
1 each onion, peeled
2 each celery stick (optional)
bunch fresh parsley
bunch fresh dill
20 cup water
9 Tbsp chicken soup powder
1 tsp salt
¼ tsp black pepper
8 each cardamon dry seeds

Preparation steps:
  1. Make a herb bouquet by tieing the parsley and dill with a white string.
  2. Combine all the ingredients in a very large stock pot. Bring to boiling. Reduce heat and simmer for 2 hours.
  3. Discard the onion, parsley, dill, celery, and cardamon seeds.
Serving: Serve with egg noodles or matzah balls or garnish with Israeli "Soup almonds".
Picture of recipe

  • Traditionally the chicken and vegetables
    are served as a main dish and the broth
    is served with the egg noodles.

  • Use whole chicken instead of the
    chicken drumsticks.

Related recipe:
  1. Matzah balls