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Chicken and Corn Soup
Chicken and Corn Soup Eileen Goltz | Meat
8 hours, 20 minutes 20 minutes
8 hours
6 to 8 servings

  • 3 to 3½ lbs. chicken, cut up
  • 1 large onion, finely chopped
  • 2 medium carrots, finely chopped
  • 1 medium potato, peeled and diced
  • ¼ cup chopped parsley
  • ¼ cup canned tomato sauce
  • 2 cans chicken broth (14½ oz. each)
  • 1 can cream style corn (17 oz.)
  • 2 medium zucchini, cut lengthwise into quarters, then thinly sliced
  • Salt and pepper to taste

  1. Rinse chicken, pat dry and set aside.
  2. In a crock pot (slow cooker), combine onion, carrots, celery, potato and 3 tablespoons parsley. Add chicken, and then pour in tomato sauce and broth.
  3. Cover and cook at low setting until chicken and potato are very tender when pierced, about 7½-8 hours.
  4. Lift out chicken and let stand until cool enough to handle.
  5. Meanwhile, skim and discard fat from broth mixture. Stir the corn into the broth mixture, increase cooker heat setting to high. Cover and cook 15 minutes more.
  6. Remove and discard bones and skin from chicken; tear meat into bite-sized shreds.
  7. Add chicken and zucchini to soup; cover and cook until zucchini is just tender to bite, (10-15 minutes).
  8. Season to taste and sprinkle with remaining 1 Tablespoon of parsley.

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