I don’t know about your family but for mine, chicken soup is an absolute favourite and an essential Pesach delicacy! But not only do we have this soup for the Seder but for cosy, chilly Shabbos dinners throughout the year! My kids often request this during the week too. I hope it becomes a staple in your home too.


2 x chicken braai packs (I leave out the wings)
5 stalks of celery
4 carrots cut in half
4 onions quartered
A handful of parsley
Chicken stock powder

    Start Cooking

  1. Place all your ingredients in a large pot.
  2. Count how many cups of water you fill the pot with, and add a teaspoon of chicken stock powder per cup. So if you add 15 cups of water, then 15 teaspoons of chicken stock powder. Fill your pot about ¾ full.
  3. The trick to this soup is to let it boil for hours and hours, stirring every now and again.
  4. Bring it all to the boil and then turn down to a simmer.


I know some of you may want to strain the soup to get a clear broth and that’s great, but we like all the bits of chicken and vegetables. They become so soft and delicious and this soup is ever so comforting. It’s like a giant hug in a bowl. Serve with kneidlach and enjoy.