Jewish chicken soup is usually served withthin egg noodles or with matzah balls. The zucchini is Joan’s,not MGM’s addition.
Recipe: Hollywood ChickenSoup
Recipe: (Chicken Soup with Loads of Vegetables)
4 quarts water
1 large cut-up chicken, preferably stewing or large roaster
Marrow bones (optional)
2 whole onions, unpeeled
4 parsnips, peeled and left whole
1/2 cup chopped celery leaves plus 2 stalks celery and theirleaves
1 rutabaga, peeled and quartered
1 large turnip, peeled and quartered
1 kohlrabi, quartered (optional)
6 carrots, peeled and left whole
6 tablespoons chopped fresh parsley
6 tablespoons snipped dill
1 tablespoon salt
1/4 teaspoon pepper
Makes about 10 servings (M).
Tip: Make a chicken salad with the remainingchicken pieces. If you want a lighter-colored soup, peel theonions and remove the chicken as soon as the water boils. Throwout the water, put in new water, add the chicken again with theremaining ingredients, and proceed as above.
Recipe from: Jewish Cooking in Americaby Joan Nathan.
Homemade Chicken Noodle Soup Recipe – Laura Vitale – Laura in the Kitchen Episode 463If the Hollywood ChickenSoup recipe was useful and interesting, you can share it with your friends or leave a comment.