Chicken Soup for the Soul

Recipes | Soups and stews

AKA as the best chicken soup. You must give it a try! Not even joking, I am known as the chicken soup lady in every community I have lived in thus far. Wanna know the secret? You’ll have to keep reading for that one.

I was trying to get really creative for this one because this is my signature dish. I couldn;t figure out how to properly photgraph it because at the end of the day it looks like a pot of all the other chicken soups. But I really wanted to highlight the ingredients because there’s nothing fancy. Just chicken, meat herbs and veggies. No soup mix, no fancy spice mixes. The flavors are bursting though. Every time. And I really wanted my readers to know how special of a soup this is.

Then my Instagram friend (aren’t those the best?!) Shana Koppel came out with a Chicken Soup Recipe product. Where you can send her your family’s old time recipe for her to design graphically and gift to your bubby or any of those people who have been pestering you for the secret recipe. This idea + my chicken soup recipe -= love.

So not only will you get the recipe here. But you’ll get a printable PDF of the recipe that you can keep in your kitchen. And because chicken soup is really for the soul, I hope this recipe and PDF will get passed on and on for generations (A girl can dream, right?)

Listen. At the end of the day chicken soup is one of those recipes that you’ll never be able to make better than your bubby. But this is my little effort to give you a really really good one, that never fails. I hope you’ll try it.

Here’s the downloadable PDF version: Fresh Sabra’s Chicken Soup

But the recipe and method is also below

xoxo,

Liat

P.S. Shana if you’re reading this…thank you for making my chicken soup dreams come true! I’m in love with this poster!

About Me

Hi! I’m Liat Buckman, a Real Food Women’s Health Dietitian. After years of restrictive eating, painful periods, low energy, and fertility struggles, I realized conventional medicine wasnā€™t giving me real solutions. I took matters into my own handsā€”diving deep into real food nutrition, functional medicine, and blood sugar regulation to heal my body.

Now, as a conventionally trained dietitian in Israel with holistic certifications as an NTP and RWP, I help women uncover the root causes of their hormonal and metabolic struggles using real food and sustainable lifestyle shifts. I also guide women in navigating real food eating in Israel, which is where this entire journeyā€”and my blogā€”began. Read more >

Fresh Sabra's Chicken Soup

image_printPrint Recipe

Servings: A big pot to get you through Shabbat

Ingredients

4-6 chunks of asado or flanken
2 chicken legs (thigh and drumb) skinned and pre-boiled and rinsed
4 small carrots cut into big chunks (cut the carrots in half or in thirds)
1 big onion peeled (halved or whole)
4 celery ribs cut into thirds
1 small sweet potato cut into big chunks
1 large kohlrabi cut in quarters
1-2 zucchinis cut into thirds
1 bunch parsley
1 bunch dill
1 tbsp pink salt
1 tbsp granulated garlic
Freshly ground pepper
1 tbsp soy sauce
10 cups water

Instructions

1. In your big soup pit, sear the asado/flanken on both sides
2. Meanwhile in another pot, boil your skinless chicken while you prep all your veggies.
3. Once all your veggies are prepped, throw them on top of the seared asado. Add the salt, garlic, and pepper, and donā€™t mix! Itā€™ll make a little spice rub that locks in all the flavors. Give it 3-4 minutes on a medium flame.
4. Pour the water over the meat and veggies.
5. Then add the soy sauce and your fresh herbs. I like to tie my parsley and dill with thread and then throw it in. This way I can just pull it right out when serving.
6. Cover the pot and raise the flame till you get a real strong boil.
7. Once boiling, reduce the flame so you have a low simmer and keep it simmering for as long as possible! At least 5 hours for perfect flavor.
*you may find that some of the liquid evaporates. If this happens, I usually add another 1-2 cups of water with an additional 1 tsp of soy sauce and 1 tsp of pink salt

The trick here is to keep it on a low simmer for as long as you can! I keep mine on the flame from early friday morning until shabbat comes in. Low and slow. Does it every time.

About Me

Hi! I’m Liat Buckman, a Real Food Women’s Health Dietitian. After years of restrictive eating, painful periods, low energy, and fertility struggles, I realized conventional medicine wasnā€™t giving me real solutions. I took matters into my own handsā€”diving deep into real food nutrition, functional medicine, and blood sugar regulation to heal my body.

Now, as a conventionally trained dietitian in Israel with holistic certifications as an NTP and RWP, I help women uncover the root causes of their hormonal and metabolic struggles using real food and sustainable lifestyle shifts. I also guide women in navigating real food eating in Israel, which is where this entire journeyā€”and my blogā€”began. Read more >

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