May 21, 2024
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May 21, 2024
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Linking Northern and Central NJ, Bronx, Manhattan, Westchester and CT

Soup for Parshat Vayechi

In this week’s parsha, Yaakov becomes ill. Whenever I don’t feel well, I’ll just have noodle soup. So this week, we are making a delicious homemade soup with noodles for you or your friend when you are sick (or not, this soup is always delicious)!

Ingredients

  • 2 tbsp. olive oil
  • 1 onion, diced
  • 1½  tbsp. kosher salt, divided
  • 3 carrots, diced
  • 3 celery stalks, diced
  • 4 chicken drumsticks
  • 6-8 chicken wings
  • 1 small zucchini, diced
  • 1 small sweet potato, diced
  • 12-15 cups cold water
  • 1 bunch dill
  • ½  lb. thin egg noodles or angel hair spaghetti

Directions

1. Heat the oil over medium-high heat in the bottom of a large pot. Add the onion and ½ tsp. salt and saute until translucent. Add the carrots and celery and cook 2-3 minutes. Add the chicken, remaining vegetables, water and dill.

2. Turn the flame down to the lowest it will go. Keep the pot uncovered (cooking it uncovered helps keep the soup clear). Simmer for 4-6 hours.

3. Remove the dill and discard. Remove the chicken, discard the skin and bones, shred the chicken and return it to the soup. Add the remaining 1 tbsp. salt. Taste and add more salt if necessary.

4. Turn off the stove, add the noodles to the soup and cover until noodles are cooked. Serve immediately or refrigerate for later.


Sarina Ross is a fourth grader at Ben Porat Yosef. She loves to cook and bake.

By Sarina Ross

 

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