For the fourth year in a row my family and I have participated in The Jewish Federation’s Shabbat 1000 celebration.
It’s a city wide program were 1000 Jews shine a moment of community togetherness and Jewish pride.
After receiving my confirmation email securing our spot we received our Shabbat box in the mail a few weeks later.
This year our box included:
Shabbat Candles and matches – Light the candles to mark the start of the Shabbat and signify the break from the mundane to the holy.
Booklet of Readings and Inspirations – In addition to the traditional blessing used before and after the meal, we have included selected reflections to enhance your Shabbat observance.
Havdalah Candles a& spices – The multi-wick candle and fragrant spices are used to mark the end of Shabbat on Saturday evening.
CD – We’ve included a CD produced by the American Jewish University with Shabbat prayers for Friday night, songs, music, and more.
I had plans to invite family and friends over to our special Shabbat dinner, but unfortunately Sarah got an ear infection which made planning anything hard.
We started the night off by lighting our Shabbat candles.
We read from the provided materials, the Booklet of Reading and Inspirations.
We started off the meal with homemade chicken soup (recipe below).
For dinner we had baked chicken, roasted potatoes and carrots and cous cous.
Thank you to The Jewish Federation for the opportunity to celebrate a special Shabbat with our community and for the kit you so generously provided!
- 1 lb of boneless, skinless chicken breasts
- 5 carrots, peeled and chopped
- 4 stalks celery, chopped
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 6 cups chicken broth
- 1 cup water
- 1/2 thyme
- 3 bay leaves
- Salt and pepper to taste
- 2 cups uncooked wide egg noodles
- 3 1/2 tbps fresh or dried parsley
- 1 tbsp lemon juice
- Add raw chicken breasts, carrots, celery and garlic.
- Drizzle olive oil.
- Add broth, water, thyme bay leaves and salt and pepper. Cove and cook on high 4 hours (or on low 6 hours).
- Remove chicken, let cool and dice into bite sized pieces.
- Meanwhile add noodles and parsley to crock pot and cook for 10 minutes.
- Stir in lemon juice and chicken pieces.
- Serve warm.
