Overnight Chicken Soup

• 5-6 chicken drumsticks

• 2-3 sugar bones* or beef neck bones

• 1 large carrot, peeled and ends trimmed

• 1 large onion, outer layer peeled and ends trimmed

• 1 parsnip, peeled and ends trimmed

• 1 turnip, peeled and ends trimmed

• 1 butternut or kabocha squash, ends trimmed, peeled and bulb portion/seeds discarded

• 4-5 cloves garlic

• 1 zucchini, ends trimmed

• 2-3 stalks celery

• 1 tablespoon salt

• 1/4 cup fresh dill

• Water to cover

• Matzo balls

• Marrow bones (optional)

1. Place all vegetables along with the chicken and neck/sugar bones in a large pot. Add water to cover the vegetables and chicken bring the pot to a boil. Cover the pot with a lid and reduce to a simmer.

2. Allow to simmer overnight or at least 12 hours. You should see small bubbles in the broth to show the broth is still heating.

3. Add in matzo balls and marrow bones about an hour before Shabbos of using.

*These are sugar bones. They are sliced Knee bones. They have very little meat but impart a lot of flavor. If you can’t find them beef neck bones work well too!