Tonight is the second Seder for the Jewish holiday, Passover. And in my household, we are very diverse as my husband and I were brought up with two different religious backgrounds. So tonight, we celebrate my Jewish upbringing and share this holiday with our children and all of you!

One of the most popular “dishes” of any Jewish holiday is always the traditional starter, chicken soup. Also affectionately known as “Jewish penicillin”. Once you master this easy soup recipe, you can use it to heal a sick loved one or enjoy with your guests at your next dinner party! It’s that versatile!!

Ingredients :

• 1 whole chicken (cleaned and bag removed from the cavity)
• Several bunches of fresh dill
• 5 carrots, peeled and cut into thick slices
• 3 stalks of celery, large cuts
• 1 lg onion, cleaned, cut in half with the last layer of dried skin on it still
• Kosher salt and pepper to taste

Directions :

Put all of the above ingredients in a large stock pot. Fill the stock pot 3/4 of the way with tap water. Bring to a slow simmer, skim the fat off the top- periodically- and simmer for about 3 hours. Before serving remove all of the chicken skin, meat and bones. You’ll want a clear soup with the cooked vegetables remaining at this point. You can trim the chicken off the bones and serve it in the soup to make it a well rounded and complete meal. Serve with matzo balls and pastina or your favorite chicken soup ingredients.

I do want to stress that I NEVER take shortcuts or time saving steps with my recipe. It is how my Grandma made it and how I learned by watching her. I make it her way still after all these years. No bouillion. No stock from a box. No Instant Pot. No Crockpot. I do it the old fashioned way and it shows from the first slurp!

Happy Passover/ Gut Yontif

Rachel