Course: Main Course, Soup
Cuisine: American, Dairy-free, Kosher
Keyword: Fall, Fleishig, Healthy, Husband-approved, Kid-friendly, Make-ahead, Meat, Nut-free, Pesach, Shabbat, Winter
Using skinless thighs keeps the amount of oil down, but if you prefer, cool the soup in the refrigerator and then skim the oil from the surface before reheating and serving. The bones add a lot of nutrients and flavor; however, this soup can be made with cut up chicken breast instead. Soup keeps well for 6 months in the freezer or up to a week in the refrigerator.