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Ingredients
4 pounds chicken bones, cut in 2-inch pieces
2 small carrots, peeled and cut in chunks
1 small onion, peeled and cut in chunks
1 small turnip, peeled and cut in chunks
1 rib celery, cut in chunks
1 leek, trimmed, washed and cut in chunks
½ small parsnip, peeled and cut in chunks
1 clove garlic, smashed and peeled
Stems from 1 bunch parsley (about 1 ounce)
8 cups water
½ cup loosely packed dill sprigs, chopped
2 teaspoons kosher salt
Nutritional analysis per serving (8 servings)
6 grams carbs; 73 milligrams cholesterol; 289 calories; 7 grams saturated fat; 16 grams fat; 1 gram fiber; 833 milligrams sodium; 26 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place all ingredients except dill and salt in a 5-quart casserole with a tightly fitting lid. Cook, covered, at 100 percent power in a high-power oven for 40 minutes.
- Step 2
Remove from oven and uncover. Strain through a fine sieve.
- Step 3
Add dill and salt before serving. This soup can be used to poach matzoh balls or for matzoh ball soup.
Private Notes