It wouldn’t seem like Passover without a delicious bowl of chicken soup to start the meal. This gluten free soup is best served over knaidelach. Need a gluten free knaidelach recipe? Check out my Gluten Free Potato Knaidelach, which make an excellent GF alternative to matzo balls. If you don’t wish to serve knaidelach, add more vegetables for a heartier soup. Carrots, celery, and zucchini all work well.
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Chicken Soup for Knaidelach
Traditional chicken soup recipe with carrots, celery, fresh parsley, dill, bay leaves, pepper and salt. Kosher for Passover, gluten free.
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Email Me RecipesServings: 12 servings
Ingredients
- 4-5 pounds whole chicken or chicken pieces
- 6 celery stalks with leaves, chopped into thirds
- 6 whole carrots, peeled and chopped into thirds
- 1 large brown onion rinsed and halved, outer skin intact
- 5 sprigs of fresh curly-leafed parsley
- 1 tablespoon whole black peppercorns
- 2 teaspoons whole cloves
- 2 bay leaves
- 1/2 bunch of fresh dill, lower stems removed
- Kosher or sea salt to taste
NOTES
You will also need: stockpot, strainer
Instructions
- Rinse the chicken and place it in a tall stockpot. Cover the chicken with water, reserving about 3 inches of space at the top of the pot. Bring to a slow boil over medium high heat. As the chicken cooks, a fatty foam will start to rise. Skim this foam from the surface. Add celery, carrots, onion, parsley, peppercorns, cloves, bay leaves, and a few sprigs of the dill to the pot. Add 1 tbsp of salt, then stir till all the vegetables are moistened and simmering in the broth. Cover pot, reduce heat to medium, and allow pot to simmer for two hours. Mince the remaining dill and set aside.
- After the soup has simmered, allow it to cool for about 30 minutes. Strain the broth with a mesh strainer. Reserve the carrots, celery, and chicken; discard parsley, cooked dill, cloves, peppercorns, and bay leaves. Pull meat from the chicken in bite-sized pieces and return to the broth. Add carrots and celery back to the broth. Add the remaining minced fresh dill to the stockpot, then return the soup to a slow boil. Taste the broth. Add more salt, if desired– be sure to add slowly, don’t over-salt!
- Ladle hot soup into bowls over Matzo Balls or Gluten Free Potato Knaidelach, if desired. Store unused knaidelach separately from the soup, otherwise they’ll turn mushy.
Nutrition
Nutrition Facts
Chicken Soup for Knaidelach
Amount Per Serving
Calories 179
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Cholesterol 54mg18%
Sodium 89mg4%
Potassium 316mg9%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 14g28%
Vitamin A 5330IU107%
Vitamin C 4.8mg6%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
delicious!
Your chicken soup recipe called for 2 tsp of whole cloves. I can imagine 2 cloves but not two teaspoons of cloves. Is this correct?
It is correct – but if you are concerned you can just use a couple. We like the flavor that the cloves impart in the broth.
This was great, as was the knaidel recipe.
Fabulous . I made and it will be a hit!
Thanks Tori for your details & pictures.
I also made the Matzo Balls recipe.
Light & yummy.
been cooking chicken soup for many years,and have been using an old Jewish recipe brought along by my family from Russia/Poland.I do not use dill,cloves,and bay leaves because i prefer the more natural chicken flavor.It is better to use koshered chicken,the fresher,the better and skinned to cut down on the fat.It’s important to enhance the taste by adding to the pot 1 hour before finishing cooking,2 Telma chicken cubes,broken-up.
Try this recipe,and i think you will like it!
Also,in preparing your whole chicken,cut it into quarters,soak it in cold salt water for at least 1/2 hour,then scald it for 3 minutes,then wash with cold water.This prep will yield a rich delish soup,and boiled chicken!
Let me know how it turned-out
btw,you sure are a beautiful cook!
Thank you Howard! 🙂