In this video, we’re making the ultimate clear chicken soup — golden, rich, and full of deep flavor, yet beautifully transparent. Perfect for Shabbos or any cozy evening. We’ll show you the simple technique that makes all the difference: slowly bringing the vegetables to a boil, and only adding the chicken once the water is hot. Join us for this homestyle recipe and learn how to make a soup that’s hearty, flavorful, and a true comfort. Have a good Shabbas!

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🥣 Chicken Soup Recipe

Ingredients:
• 2 celery sticks
• 2 carrots
• 1 parsley root
• 1 medium squash (kishu or zucchini)
• 2 chicken bottoms (legs with thighs)
• Optional: any other vegetables you like — sweet, earthy veggies (like parsnip, turnip, or onion) will make the soup extra hearty.
• 2½ teaspoons salt
• ½ teaspoon black pepper

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Instructions:
1. Prepare the vegetables:
place them into the pot

2. Start the soup:
Place all the vegetables in a large pot. Fill with water. Add the salt and pepper.
3. Slowly bring to a boil:
Heat the pot on medium-low. Let it come up to a gentle boil slowly — this draws out the flavors from the vegetables into the water. If you rush it with high heat, you won’t get the same rich taste.
4. Add the chicken:
Only once the water is already boiling, carefully add the chicken pieces. (Starting chicken in cold water can make the soup cloudy.)
5. Skim the foam:
As the chicken cooks, you’ll see white foam and impurities rise to the top. Use a spoon to gently skim this off .
6. Simmer long and slow:
Lower the heat to the lowest possible setting so it’s just barely simmering. Let it cook for at least 3 hours.
(For incredible flavor, we cook it for up to 12 hours on low.)