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.