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Homemade Chicken Broth

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1 whole chicken deskinned

4 carrots

4 stalks of celery

2 onions 1 head of garlic

Tsp of peppercorns

Handful of fresh dill

2 zucchini

Chunk of pumpkin

Salt to taste.

3 - 4l of water.




Simmer for 2 - 3 hours.  Remove the chicken and leave to cool. Remove all the meat from the bones and use for soup, stir fry or other meals during the week. Enjoy a few bowls of the soup with vegetables over Shabbat and strain the remaining soup to create a nourishing broth to use for other soups or to freeze for future use.



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