Linda Levin’s Award-Winning Chicken Soup Recipe


3 pounds of chicken leg quarters or any chicken part

12 cups water

6 Telma Cubes (Use 1 Telma cube for every 2 cups of water)

1 peeled quartered parsnip

2 peeled quartered carrots

1 tablespoon chopped parsley

1 – 2 onions quartered

3 celery stalks, shredded


Boil water with chicken, skin on, trim fat.

Remove chicken and dump the first pot of boiled water with all the unwanted residue.

Rinse out the pot and then re-fill it with water and bring to boil again.

Add the remaining ingredients, cover and simmer for at least 3 hours

Remove the chicken and strain the soup several times to get the richness and clarity of the broth.

You can add chicken meat back to soup or leave it out. You could also add matzah balls.