Chicken Soup – Serves 4
1 boiling chicken 3 carrots 1 tsp salt 1 bunch parsley
6 stalks celery 3 medium onions 1 dash white pepper water, appx. 12 cups
Place clean chicken in pot with enough water to cover the chicken (approximately 12 cups).
Boil for 1 to 2 hours, remove chicken, and
skim off fat and brown solids from broth and return to clean pot. (If you freeze broth, remove top solid layer)
Add vegetables (cut in pieces).
Season. You may substitute chicken or vegetable bouillon for salt. Optional seasonings are dill and fresh parsnip. (Parsnip should be removed before serving soup.) If kosher chicken broth is available, this improves the overall taste as well.
Simmer for 1 more hour.
Optional: add cooked rice or noodles to soup while serving
Easy Alternative: Purchase kosher chicken broth, instant chicken soup mix or chicken soup and add vegetables and maybe leftovers from last week’s chicken.