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
- 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
- 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.
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