Chicken Soup
Source of Recipe
Chicago Jewish News
Recipe Introduction
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List of Ingredients
1 medium fryer, cut up
10 cups cold water
2 stalks celery with leaves
1 onion, quartered
5 black peppercorns
6 sprigs parsley
Salt
Pepper
Parsley, chopped
Carrot, slivered
Recipe
Put the cut-up chicken into a stockpot or other large, heavy pot. Cover with cold water. Cut the celery into pieces and add to the pot along with the onion, peppercorns and parsley sprigs. Bring to a boil. Reduce heat and skim
the foam that has accumulated from the top. Half cover the pot and simmer for 90 minutes. Cool slightly. Remove the chicken and strain the broth. Add salt and pepper to taste. Remove the chicken meat from the bones and chop.
Add as much of the chopped chicken to the broth as you wish. Set the remaining chicken aside for other uses. Serve garnished with chopped parsley and slivered carrot.
Makes 8 cups.
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