Food for the (Gluten Intolerant) Soul

Ingredients:

• 1kg boneless chicken
• 1 large onion, peeled and chopped
• 3 carrots, peeled and chopped
• 3 sticks of celery, trimmed and chopped
• 2 zucchinis, peeled and chopped
• 1 small cauliflower, cleaned and chopped
• 1 small bunch of fresh flat-leaf parsley
• 1 small bunch of fresh dill
• Salt, to taste

Instructions:

Add Herbs and Finish: Add the parsley and dill. Simmer for an additional 20 minutes. Adjust seasoning if needed. Serve hot, garnished with extra fresh herbs if desired.im off any froth that forms on the surface.
Cook the Vegetables: In a separate large pot, add all the chopped vegetables. Cover with cold water and bring to a boil.
Combine and Simmer: Strain the chicken broth through a fine strainer into the pot with vegetables. Clean the boiled chicken with a paper towel and add it to the pot. Ensure the water level is enough to cover the chicken and vegetables.
Season and Cook: Add about half a spoon of sea salt, or to taste. Bring the soup back to a boil, then reduce heat and simmer uncovered for 1 hour.
Add Herbs: Add the fresh parsley and dill. Simmer for an additional 20 minutes. Taste and adjust salt if needed.
Serve: Serve hot, garnished with extra fresh herbs if desired.

Prepare the Chicken: Place the chicken in a pot and cover it with cold water (8-10 cm above the chicken). Bring to a boil, reduce heat, and simmer for 30 minutes. Skim off any froth that forms on the surface.

Cook the Vegetables: In a separate large pot, add all the chopped vegetables. Cover with cold water and bring to a boil.

Combine and Simmer: Strain the chicken broth into the pot with vegetables. Clean the boiled chicken and add to the pot. Ensure the water level is enough to cover the chicken and vegetables.

Season and Cook: Add about half a spoon of salt or to taste. Bring to a boil, then reduce heat and simmer uncovered for 1 hour.

Serve The soup with some noodles or Matzo balls.

Recipe reference and US measures

US measures and estimates below are retained from the existing recipe reference.

Grandmother’s Jewish Chicken Soup

• Yield: Not stated
• Prep: Not stated
• Cook: About 1 hour 50 minutes, plus bringing water to a boil
• Total: About 1 hour 50 minutes, plus preparation

A clear chicken soup simmered with vegetables, parsley and dill; serve with noodles or matzo balls if desired.

Ingredients

• 1 kg boneless chicken (about 2.2 lb)
• 1 large onion, peeled and chopped
• 3 carrots, peeled and chopped
• 3 celery stalks, trimmed and chopped
• 2 courgettes (zucchini), peeled and chopped
• 1 small cauliflower, cleaned and chopped
• 1 small bunch fresh flat-leaf parsley, plus extra to garnish if desired
• 1 small bunch fresh dill
• About ½ spoon sea salt, or to taste; the source does not state the spoon size
• Cold water, enough to cover the chicken by 8–10 cm, then enough to cover the soup ingredients
• Noodles or matzo balls, to serve (optional)

Directions

1. Place the chicken in a pot and cover it with cold water by 8–10 cm (about 3–4 in). Bring to a boil, reduce the heat and simmer for 30 minutes, skimming any froth from the surface.
2. Meanwhile, put the onion, carrots, celery, courgettes and cauliflower in a separate large pot. Cover with cold water and bring to a boil.
3. Strain the chicken broth into the vegetables. Add the chicken, making sure the liquid covers the chicken and vegetables.
4. Add about ½ spoon of salt, or to taste. Bring back to a boil, then reduce the heat and simmer uncovered for 1 hour.
5. Add the parsley and dill and simmer for 20 minutes more. Taste and adjust the seasoning.
6. Serve hot, with extra herbs if desired. Noodles or matzo balls are optional accompaniments.

Notes: The source does not state the salt spoon size or yield. It gives water by depth rather than volume. The soup itself uses no flour, but regular noodles and many matzo balls contain wheat; choose certified gluten-free accompaniments and check packaged ingredients for a gluten-free meal.

Salt update: Use ½ teaspoon sea salt, as confirmed by Yifat.