Traditional Chicken Soup
Source of Recipe
Ora Hadassah, Delray Beach, Florida
1 large stewing chicken -- quartered
3 quarts water
--(enough to cover chicken
-- in pot)
1 large onion -- sliced
2 large carrots -- sliced
2 stalks celery -- sliced
-- (use leaves too)
1 parsnip -- quartered
6 sprigs parsley
1/4 cup fresh dill -- chopped
salt
black pepper -- freshly ground
-- (to taste)
Wash and pat chicken dry and place in large soup pot. Add water and bring to a boil. Lower heat, skim fat. Cover pot and simmer 30 minutes.
Add onion, carrots, celery, and parsnip and continue to simmer about 1 hour. Add parsley, dill, salt, and pepper. Cook 30 minutes, or until tender. Let cool. Strain vegetables. Remove chicken; shred, and return to pot.
Serves 6 to 8
Categories: Jewish, Soups
Recipe typed for you by Judi Mae Phelps.
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