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

Good Old-Fashioned Chicken Soup
This recipe is kosher for Passover.
Good Old-Fashioned Chicken Soup Courtesy of Women's Branch of the Orthodox Union | Meat
2 hours, 30 minutes 15 minutes
2 hours, 15 minutes
8 to 10 servings

Ingredients
  • 1 whole or cut-up chicken (about 3 lbs.)
  • 1 onion
  • 1 large carrot
  • 1 rib celery
  • Fresh dill and parsley
  • 1 Tablespoon salt
  • 2 quarts water

Instructions
  1. Place chicken in large pot with water. Add onion, carrot and celery cut in small pieces, or whole - if you want to remove vegetables from cooked soup.
  2. Tie a few sprigs of dill and parsley together with white thread or string and add to pot.
  3. Bring to a boil, cover and simmer 2 hours.
  4. Remove chicken (may be used for chicken salad), parsley, and dill.
  • If you make the soup in advance, you can refrigerate it and then skim off any fat from the top.
  • Serve hot with matza balls, Pesach noodles, or egg “noodles”

Kashrut Instructions

FRESH HERBS:

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.

INSPECTION:

  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.