Nechama Rivlin’s Chicken Noodle Soup

Nechama Rivlin

1 hour and 45 minutes

8 servings

Photography: Dan Peretz, Styling: Nurit Kariv

Ashkenazi chicken soup is an integral part of Israeli cuisine. This clear chicken broth, strained of its vegetables and meat, serves as the basis for preparing many dishes and casseroles. Add pasta and a few pieces of vegetables for a classic chicken noodle soup. If you prefer a lighter soup, follow the recommendation noted on Nechama Rivlin’s original recipe card and discard the fat that will rise to the top when the soup is cooled.

Ingredients

  • 2.2 lb / 1 kg chicken pieces, fat, tendons and extra skin trimmed and washed well
  • 12 ½ cups / 3 liters water
  • 1 parsley root
  • 1 large celery root cut into quarters or 1 small celery roots cut into halves
  • 4 carrots, peeled and cut into 3-4 pieces
  • 1 onion, peeled and cut into quarters
  • 4-5 garlic cloves
  • 1 leek stalk, cut into 3 pieces 
  • 2 zucchini, peeled and cut into 3 pieces
  • ½ bunch parsley
  • ½ bunch dill
  • 2-3 celery stalks with leaves, cut into 2 pieces
  • 4-5 thyme sprigs
  • Salt and ground black pepper 
  • For serving
  • 1 lb / 500 grams noodles for soup or passover noodles

Preparation

  1. Place the chicken in a large pot, cover with water and bring to a boil over high heat. Reduce the heat to medium and cook for 15 minutes, skimming any foam that rises to the top every few minutes until the broth is clear and no more foam rises. 
  2. Add the celery root, parsley root, carrots, onion, garlic, and leeks. Bring the mixture to a boil, reduce the heat to a simmer, partly cover the pot and cook for 1 hour.
  3. Add the zucchini, parsley, dill, celery, and thyme to the soup. Increase the heat to medium and cook uncovered for another 30 minutes. Season with salt and pepper, taste and adjust the seasoning if needed. Let the soup cool for a few minutes and carefully strain it. Discard the herbs, celery and parsley root, onion, and leeks. Slice the zucchini and carrots into small pieces and shred the chicken, discarding the bones. Place the carrots, zucchini, celery and chicken back into the soup. If you are not eating the soup immediately store the carrots, celery and chicken separately from the broth.
  4. Before serving, prepare the noodles based on the instructions from the package. Heat up the chicken broth in a pot over the stove. Put noodles, a few carrots, celery and chicken pieces in the bottom of each individual bowl. Pour the hot broth into each bowl and serve. The soup keeps well in an airtight container in the refrigerator for up to 4 days.

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