Tons of Chicken Soup

Each year, when Passover arrives, I pull out my two biggest pots and make chicken soup, lots and lots of chicken soup.  I don’t use a recipe.  Rather, I look around and grab almost every vegetable in site.  I did that, this year, and once again, we had superb soup.  It always amazes me, how the same soup tastes better on Passover than the rest of the year.

I end up freezing containers of soup except for the soup, we use, in the immediate following two days.  I take these containers out of the freezer, as I need them and I always add fresh vegetable to the ready-made soup.  That gives the soup a wallop of flavor.  
Usually, I use nothing but fresh vegetables and chicken.  I experimented with each batch, this year and one of those I made a little bit Thai.  I added some soy sauce and cut up ginger and it took on a subtle flavor.  No rice on Passover, for us, so I made Pesach noodles out of egg, potato starch and water and we had mock noodles in our soup.

As you can see, I made this soup, plain, no vegetables, no chicken but yes kneidlach.

Chicken Soup with lots of Vegetables

I am going to give you the ingredients for only one pot.


  • 1 chicken for each pot (In this case, I bought packages of bottoms and used from 4-6 in each huge pot.
  • water 3/4 up the pots
  • 3 stalks celery, cut into chunks
  • 2 onions, cut into quarters (I used large onions)
  • 1 sweet potato, cut into chunks
  • 1 turnip, cut into chunks
  • 3 parsnips, each cut into 3 pieces
  • 5 carrots, cut into 3 pieces, each
  • 2 tablespoons fresh parsley
  • 1 teaspoon black pepper
  • 1/2 teaspoon dried basil
  • 2 turnips, cut into chunks


Place chicken in a large pot and cover with water.  Heat water and then lower to a simmer.  Cook 2 hours.

Put all the vegetables in the pot except the parsley.  Cook  for another 40 minutes, again simmering.

Add parsley and seasonings and cook for another 30 minutes.

Remove vegetables from pot.  If you want to serve with vegetables, put in new ones and cook until they are done, about 20  minutes.  Cut them into smaller pieces than the chunks.  You can chop them or make them slightly bigger.

Remove the chicken and break into small pieces and return to soup.

Put into bowls and enjoy this.
This is linked to Sunday Night-Soup Night

Cheddar Potato Soup

Montgomery's Cheddar cheese

Image via Wikipedia

This started out to be a good potato soup but I love potato soup and one would have to do something terrible to it, for me, not to enjoy it.  This is just the opposite.  The cheddar cheese gave this a personality of its own.  The flavor of the cheese transformed it from a decent soup to a tasty soup, to love.

Other than the chopping, this soup is easy to make.   First the onions and celery.  Then, I decided to add some red pepper, forgetting this was going to be blended and the red would not be seen.  I used fingerling potatoes and left them with the skin on and these had to be chopped also.   Although, I did shred the cheese with a grater, work could have been saved by using a knife and cutting thin pieces.  It would melt just as well in the hot soup.     I would use white cheddar, next time, just to change the color of the soup, to something brighter and lighter.

Cheddar Potato Soup adapted from Taste of Home Annual 2003


  • 1/3 cup chopped onion
  • 1/3 cup chopped celery
  • 2 tablespoons butter
  • 4 cups diced peeled potatoes
  • 3 cups vegetable broth
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2 cups milk
  • 1/4 teaspoon pepper
  • Dash paprika


  • In a large saucepan, saute onion and celery in butter until tender. Add potatoes and broth; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
  • Puree in small batches in a blender until smooth; return to the pan. Stir in the cheese, milk, pepper and paprika. Cook and stir over low heat until the cheese is melted.

Original Potato Salad

In my effort to use the book Branded, I chose to make Hellman’s potato salad.  I admit, I was disappointed since it was a basic recipe but I wanted to stick to it, as much as possible.  It turned out to be good, not great, but it disappeared, by the end of the meal.
Hellman’s Original Potato Salad 
5 medium potatoes, peeled and cut into chunks
2/3 cup mayonnaise
2 tablespoons vinegar (I used rice vinegar with basil and oregano)
salt to taste
black pepper to taste
1 teaspoon sugar
1 cup thin sliced celery
1/2 cup chopped onions
1 hard-boiled egg, chopped into fine pieces
Cook potatoes in water in 4 quart saucepan.   Bring to a boil over medium high heat.  Then reduce the heat and simmer ten minutes or until potatoes are tender.  Drain.
Combine mayonnaise, vinegar, salt, pepper and sugar.  Add potatoes, celery, onion and eggs.  Gently mix until potatoes are coated.
Refrigerate.  Serve cold or allow to warm up a little and serve at room temperature.  We like it cold.