Please consult the OU's guidelines for checking fruits and vegetables.

Chilled Corn and Chicken Soup
Chilled Corn and Chicken Soup Modifed from | Meat
13 hours, 30 minutes 35 minutes
12 hours
55 minutes
4 main course servings (About 9 cups of soup and chicken)

  • 1 lb. boneless skinless chicken breast
  • 1½ cups chicken broth
  • 1 Tablespoon fresh dill sprigs, chopped fine
  • 1 Tablespoon finely-chopped fresh chives
  • ½ lb. boiling potatoes (about 2 medium)
  • 5 cups water
  • 4 cups corn (cut from about 6 large ears), reserving 3 cobs
  • ½ teaspoon ground cumin
  • ½ teaspoon cayenne
  • ½ to ¾ cup ice water for thinning soup

  1. In a deep saucepan simmer chicken in broth, covered, 10 minutes, turning it once, and remove skillet or pan from heat. Let chicken stand in broth, covered, 20 minutes, or until just cooked through, and cool, uncovered. Chill mixture, covered, at least until cold, about 6 hours, and up to 1 day.
  2. Drain chicken and shred into a bowl. Add dill, chives, and salt and pepper to taste and toss to combine well.
  3. Peel potatoes and cut into 1/2-inch pieces.
  4. In a 4-quart saucepan simmer water, potatoes, corn, reserved cobs, and cumin, partially covered, until potatoes are very tender, about 15 minutes, and cool.
  5. Discard cobs and in a blender purée half of corn mixture in batches until smooth, transferring to a bowl. Stir in remaining corn mixture, cayenne, and salt to taste.
  6. Chill soup, covered, at least until cold, about 6 hours, and up to 1 day. Before serving, thin soup with ice water if desired and season with salt and pepper if necessary.
  7. Divide soup among 4 bowls and mound chicken in center.

Kashrut Instructions


DESCRIPTION: Fresh chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.


  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.