Chicken Soup Recipe - Israel Style Soup

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Niki sent in this chicken soup recipe saying that “it satisfies the soul”, I also love great soups and enjoy my homemade chicken noodle with a fresh loaf of sour dough often in the colder winter months here in Minnesota. Now lets get too Nik’s chicken soup recipe.

Ingredients:

a large (6 to 8 liters) pot
1/2 pound or 250 grams of chicken breast
1/2 pound or 250 grams of savory beef sausage (such as Eckridge beef sausage in the US, or Yehiam’s “naknikiot egel o bakar” in Israel)
12 large or 22-25 small potatoes
2 large carrots or  2 cups frozen baby carrots
1 large onion
2 cups frozen sweet corn
3 tablespoons dry chicken or clear (”dagesh”) soup mix
1/2 teaspoon sage
healthy dash of black pepper
1 tablespoon  “pareve” butter flavored margerine
filtered or bottled water to cover it all

Method:

Dice the chicken and sausages, and put them in the pot. Cut the potatoes into quarters if they are large, halves if they are small. Dice the carrots if they are large. Cut the onion into small wedges. Put them and everything else in the pot. Cover the whole lot with water. Leave 3 centimeters from the top of the pot because the sausage will swell a bit.
Place on high heat until just boiling, and then turn the heat down to low, and let it cook for about 4 hours.

Best served with a nice grainy whole wheat bread.

Recipe by Niki (Kthulah).

Posted in Reader Submitted Recipes