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When I served this soup to my two-year-old granddaughter, she was busy picking out the “green candy” (edamame!), devouring them, and asking for more soup. She enjoyed the “yellow candy” (corn) too. This soup appeals to all ages. Try it and you’ll see what I mean.
2 tablespoons sunflower oil (or other neutral- flavored oil)
2 pounds (910 grams) chicken bones, put in a net bag
4 chicken cutlets (about 12 ounces/340 grams), cut into strips
1 small marrow bone (preferably veal)
1 whole onion, peeled, with a shallow X cut on top
3 stalks celery, sliced
3 medium carrots, cut into chunks
3 whole cloves garlic, peeled, such as Mr. Dipz Peeled Garlic
1 large sweet potato, cut into medium cubes
1 medium zucchini, cut in half circles
1 kohlrabi, peeled and halved
1/2 cup frozen corn kernels
1/2 cup frozen edamame beans
10 cups water
salt, to taste
pepper, to taste
2 cubes Gefen Frozen Parsley
squeeze of fresh lemon juice (optional)
Pour oil on the bottom of a large slow cooker (at least six to seven quarts). Add chicken bones, cutlet strips, and marrow bone. Turn on high. Leave for 15–30 minutes to sweat a little.
Add all vegetables and water to the slow cooker. Cook for seven hours on high. Add salt, pepper, and parsley at the end. Add lemon juice for a pop of flavor, if desired.
To serve, carefully remove chicken bones and any veggies you won’t be eating. Use a slotted spoon to serve veggies and chicken cutlet strips into bowls. Then ladle soup on top.
Styling and Photography by Devorah Applegrad
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