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Hearty Trifecta Soup

I was excited to try a soup that included three different types of proteins because I figured each one would increase the intensity of the flavor. All I can say is, I was right! This hearty soup packs a punch of warm and cozy deliciousness and will certainly enhance any of your Yom Tov meals.


  • 6 Spanish onions, diced
  • ½ knob celery, peeled and cut into 1-inch (2½-cm) cubes
  • Gefen Cottonseed Oil, for sautéing
  • 14–16 cups water, divided
  • 4 chicken drumsticks
  • 1 large turkey drumstick
  • 1½–2 lb (680–910 g) flanken, with bones
  • 3 Tbsp salt
  • black pepper, to taste
  • 6 medium carrots, peeled and sliced thinly

Place the diced onions, knob celery, and oil in a large pot and cover with lid. Over low heat, sauté until very soft, about 30–45 minutes. Stir gently every 5–10 minutes. Add 4 cups of water to the pot and blend onions and celery with an immersion blender until fully processed.

Add an additional 10 cups of water along with the chicken, turkey, flanken, salt, and pepper to the pot. Bring to a boil and then lower the heat to bring the soup to a simmer. Once the oils start to foam up and float on the top of the soup, dip the edge of a shallow skimming utensil just below the surface of the soup and skim off the foam and fat.

Once you’ve finished skimming the soup, allow it to simmer for 112 hours. Add sliced carrots and cook for an additional 112 hours. Remove the chicken, turkey, and meat from the soup. Separate them from the bones and skin and shred with two forks. Skim some additional fat off the top of the soup and remove any stray bones.

Add the shredded meat and poultry back into the soup and mix well. At this point, you may want to thin the soup out with an additional cup or two of water until desired consistency is reached.


(Originally featured in Family Table, Issue 835)

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