Whole organic chicken: 1 (broken into 6 pieces)
Organic carrots: 4 (peeled and sliced into 1-inch rounds)
White onion: 1 (cut into 8 pieces)
Celery stalks, preferably with leaves: 4 (cut into 1-inch pieces)
Organic parsley: 1 bunch
Organic dill: 1/2 bunch
Fresh organic ginger: 1 knob
Fresh organic turmeric: 1 knob
Salt and black pepper: to taste
Pappardelle pasta: 250 g
Chef Asaf Maoz shares his comforting take on chicken soup with pappardelle, a light yet nourishing first course for Yom Kippur’s break-fast that balances tradition with gentle restoration.
A twist on the classic chicken soup, chef Asaf Maoz’s version proves how this simple recipe is a universal symbol of warmth and comfort. “My mother always made chicken soup for every holiday—it’s the dish that instantly brings me back home,” he says.
- In a large pot, add the chicken and enough water to cover.
- Bring to a boil, skimming off any foam or fat that rises to the surface.
- Add the carrots, onion, celery, parsley, dill, ginger, and turmeric.
- Reduce to a low simmer and cook for 2 to 3 hours.
- Season with salt and pepper to taste.
- In a separate pot, bring water to a boil.
- Add the pappardelle and cook until al dente.
- Drain well.
- Divide the pasta among serving bowls.
- Ladle the hot chicken soup over the noodles and garnish with fresh parsley, dill, and a touch of salt.
- Serve immediately.
