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Chicken Soup


2 packs giblets

4 chicken carcasses

4 stalks celery, chopped

3-4 organic carrots

1 onion

Little bit of sunflower oil


  • Peel the onion & put in a large deep saucepan with a tiny bit of oil. Add all the giblets & carcasses and fry for a few minutes.

  • Meanwhile, peel & chop the carrots. Chop the celery including the leaves.

  • Add the vegetables to the pot & fry on a low heat until you start to smell the vegetables cooking.

  • Fill the pot nearly to the top with tap water & bring to the boil.

  • When it starts to boil you will see a scum forming. Skim this off with a spoon and keep doing this until it stops forming.

  • Turn the soup down to a low boil & leave it for a few hours. top it up with water and make sure the bits are all submerged. 

  • Once cool, turn off the heat & cover with a lid & leave to cool completely.

  • Once cool, take out the carcasses but leave the giblets if you like. I do!

  • Then put the soup in the fridge overnight or leave on the hob if not hot out.

  • In the morning take off the layer of fat.

  • Bring back to the boil & serve (optional) with kneidlach matzo balls) & lokshen (very fine noodles).

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