Sukkos is soup season. In many families, a cool fall night in the sukkah always begins with a bowl of soup to warm us up. This heartier, creamy alternative to classic chicken soup makes a satiating first course.
Heat oil in an 8-quart pot over medium heat. Add onion and garlic and sauté until browned, about 12 minutes. Add squash and potatoes.
Cover with water and bring to a boil. Lower heat and let simmer for 1 and 1/2 hours.
Using an immersion blender, blend soup.
Stir in onion soup mix and season with salt and pepper to taste. Add chicken a few minutes before serving.
Tips:
Save the chicken from your Shabbos chicken soup to use in this soup. If you don’t have chicken available, you can use chicken cutlets. Season with salt and pepper, dice into cubes, and add to the soup after blending. Let the soup simmer for an additional 30 minutes after adding the chicken, so it cooks.
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Tasteless
Creamy! Delish! Would love to figure out a way to make the chicken soft. Any ideas?
Let the chicken cook with the soup. Take it out before blending (If you have a fleishig blender). Or you can use the dark meat of the chicken which is naturally softer. Use as the tip said, chicken from the Shabbos soup, it always softer. Gemar Chatimuh Tova.
onion soup mix I never use it. What can be substituted?
Hi- you can make your own onion soup mix or use fake-chicken consume.
size of pot I'm in middle of making the soup now it really looks delicious, but it asks for an 8 quart pot and the things barely fit into the pot
Oy. YOu can use a bigger pot.
It's possible that it cooks down.
taste? Does this soup have more of a vegtable taste or more chickeny?
There's a lot of chicken blended in there.