Chicken Vegetable Soup

For those who like to keep things kosher, this is a good recipe for you! It's delicious, straight forward, simple, and freaking delicious! Have fun making this with your little ones and they'll have a great time digging in!

I am giving you here a variation my mother lives on almost daily — chicken soup as a meal: Nothing gets discarded. It’s the best! If you would rather use chicken breasts, then add 1∕3 cup olive oil to the pot.


Ingredients

• 1 large onion, quartered
• 1 large bunch dill, fronds and stems
• 1 bunch flat-leaf parsley
• 8 ribs celery, peeled
• 1 large carrot
• 1 large sweet potato
• 1 large parsnip
• 1 large turnip
• 1 large zucchini
• 12 chicken thighs, skins off
• 1 tsp. turmeric
• 2 good pinches saffron
• 5-6 bay leaves, or 1 tsp. ground
• Salt to taste

Note: For a nicer presentation, take out the thighs, discard the bones, dice the meat, and return to the pot. Or simply use boneless thighs: Your butcher will do it for you.

Directions

1. Put three quarts (12 cups) water to boil in a large pot.
2. While water is heating, coarsely grind the onion, dill, parsley and celery in a food processor.
3. Throw the ground mixture in the pot.
4. Grate all vegetables in a food processor, and add to the soup with all remaining ingredients.
5. Bring to a boil.
6. Reduce the heat to medium, and cook covered one hour.
7. Adjust texture and seasonings.

Enjoy!