Vegetarian "Chicken" Broth

Ready in 1 hour

Try this Vegetarian "Chicken" Broth recipe, or contribute your own. "Broth" and "Chicken" are two of the tags cooks chose for Vegetarian "Chicken" Broth.

Top-ranked recipe named "Vegetarian "Chicken" Broth"


Are you making this? 
1 tb Salt
3/4 ts Tumeric
lots black pepper; freshly ground
12 cloves garlic; good size
handful parsley; chopped
12 c Water
3 lg Carrots; peeled or scrubbed
2 md Onions; cut in chinks
2 Scallions; or 1 leek

Original recipe makes 1



I made this for our seder to serve with matzoh balls and no one even missed the chicken! This is based on Mollie Katzens "Not-Chicken Soup" (from her "Still Life with Menu" ) with a few changes. She suggests adding a peeled parsnip (which I didnt have) and a handful of mushrooms (which I loathe). This is how I did it and it came out fantastic! 1. Combine everything in a large soup pot and bring to a boil. Lower heat to simmer, partially cover. 2. Cook slowly for about 1 1/2 hours. Turn off the heat and let cool to room temperature. Strain the vegetables through a sieve. Leave as is if you want a clear broth or press the vegetables through the seive for a cloudy but more robustly flavored broth. 3. Serve with matzoh balls, refrigerate, or freeze. Posted to JEWISH-FOOD digest by Melisa Crosby & Will Underwood on Apr 12, 1998

Verified by stevemur
Calories Per Serving: 354 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Vegetarian "Chicken" Broth. Be the first to review it!

I'd rate it:

sign in to add your comment


Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free