Step 1: Trim excess fat from chicken.
Step 2: To remove excess salt from kosher chicken, soak it in cold water for 30 minutes. Rinse and drain well.
Step 3: Place chicken in a narrow, deep soup pot. Add water. (It should cover the chicken completely.) Add salt and pepper. Bring to a boil. Skim off scum completely.
Step 4: Add carrots, celery, onions and red pepper. Cover partially and simmer gently for 1 to 1 1/2 hours. Add in whole garlic cloves and dill. Simmer soup for 10 to 15 minutes longer. Taste and adjust seasonings.
Step 5: Let cool completely. Strain soup. Discard skin and fat from chicken. Discard all veggies except carrots.
Step 6: Refrigerate soup overnight, then discard hardened fat from surface of soup.
Step 7: When ready to serve, heat soup on stovetop or in microwave. Just before serving, add cooked noodles (or rice or pasta) to hot soup.
Step 8: Add a piece of cooked carrot to each bowl. Garnish with fresh dill.
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