Mindy's Mom Jewish Chicken Soup - Yankee Kitchen

Step 1: Remove visible fat and skin from chicken thighs. Place thighs and giblets into a large soup pot. Add the chicken stock. Bring to a boil and reduce to simmer. Cook uncovered for about 1 hour. Skimming fat occasionally while soup is simmering.

Step 2: Add all the vegetables and herbs (using all ingredients up to the black pepper. Do not add the ginger root or vegetable flakes at this time).

Step 3: Leaving pot partially covered, simmer for 1 1/2 - 2 hours, until ingredients are fork tender.

FORTY FIVE MINUTES (45) BEFORE SOUP IS DONE, add the fresh unpeeled ginger piece and the dried vegetable flakes. the fresh ginger gives the soup a clean taste and is not meant to make it taste gingery

Step 4: Once the soup has finished it's cooking process and you have turned off the flame, IMMEDIATELY remove the dill and green pepper (this will allow the soup not to become bitter).

Step 5: Remove chicken and cut up into bite-size pieces or shred; discarding bones, cartilage, etc.. Remove giblets and cut up into pieces. Set both aside and reserve.

Step 6: Place soup into the refrigerator overnight so that fat will solidify. Remove fat from top of soup.

Step 7: Return chicken back into soup again before heating it back up again.

Step 8: Soup freezes well.

Step 9: NOTE: It appears that it is no longer easy to find dried vegetable flakes in your local supermarkets. I remember seeing it and my mom used to have it in her pantry. I've looked in a few places in my area and came empty handed, thus I ordered it online through Amazon. Depending on your area, it may not be so difficult.