Quick-and-easy chicken soup with noodles for before and after the Yom Kippur fast
A Moroccan specialty.
This recipe is from Haaretz's archives.
1 whole chicken cut into 8 parts
1 carrot cut into cubes
1 onion cut into cubes
1 celery cut into cubes
1 head of parsley chopped finely
500 grams of thin egg noodles
2 tablespoons of chicken soup mix
2 liters of water
1. Fill a wide-bottomed pot with the 2 liters of water and add all the ingredients except the egg noodles.
2. Bring the liquid to a boil and skim off the fat from the top of the soup. Let the soup cook on a low heat for another 40 minutes.
3. After 40 minutes have passed, add egg noodles and let cook for another 7 minutes.
4. Adjust seasoning and serve.