Ingredients
- 6 skin-on, bone-in chicken drumsticks or other pieces of your choice, about 1½ lb (750 g)
- 2 yellow onions, cut into chunks
- 1 large Garnet yam, peeled and cut into chunks
- 1 fennel bulb, trimmed, cored and cut into chunks
- 1 bunch fresh dill, roughly chopped
- splash of white wine (optional)
- kosher salt and freshly ground pepper
Instructions
- In a large pot, combine the chicken, onions, yam, fennel, dill and wine, and season with salt and pepper. Add enough cold water to cover. Place over high heat and bring to a simmer, then reduce the heat to medium-low. Cover and cook until the vegetables break up easily with a fork, 1½-2 hours.
- Remove the chicken from the pot. When cool enough to handle, remove the meat from the bones, discarding the skin and bones, and cut the meat into bite-sized pieces. Return the meat to the pot. If you’d like the soup a little thicker, place the pot over high heat, bring to a simmer and cook, uncovered, until thickened to your liking, 10-15 minutes. Taste and season as necessary.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: Ashkenazi