Cream of Chicken Soup

Creamy Chicken Soup with Knockerlach

Submitted by Chaya Davidowitz, Los Angeles, CA

I created this recipe a few years ago when I was nostalgic for my Bubby Portnoy’s knockerlach. They really thicken the soup, and turn it creamy looking without using a blender!

SERVES ABOUT 20

• 4 large onions, sliced into half-rings
• 10 (flavorful) carrots, sliced
• 5 stalks celery, diced
• 2 sweet potatoes, cubed
• 1 celery root, diced
• ¾ cup flour
• 4 Tbsp oil
• 1 whole chicken, or chicken bones (or chicken thighs) + ½–1 lb (450–910 g) chicken breast
• a few sprigs prechecked dill
• salt, to taste
• 1–2 Tbsp chicken soup mix (optional)

Knockerlach

• 2 cups flour
• 4 tsp baking power
• 2 tsp sugar
• 1½ tsp salt
• 2 Tbsp oil
• 1 cup unsweetened pareve milk (can substitute with water)
• parsley (optional)

Heat oil in a large soup pot. Add onions and sauté until soft. Add vegetables and sauté for 5–10 minutes to seal in the flavor. Stir in flour. Add salt to taste, followed by the chicken in a mesh bag. Fill the pot with water and add the dill. Simmer over low flame for at least 4 hours. Add chicken soup mix, if desired.

Remove the mesh bag and shred the chicken using two forks. Add it to the soup.

To make the knockerlach: Mix the ingredients together. Using the edge of a spoon, drop small pieces (the size of gnocchi) into boiling soup. They should be added as close to serving or Shabbos as possible.