Ingredients 1 whole Chicken Water to cover 2 carrots, sliced 2 stalks celery, sliced 1/2" thick 1 large onions, diced 2 parsnips, sliced 1 small Sweet potato, diced Salt and pepper, (to taste) Sugar
Instructions 1. Place chicken in pot with water to cover and allow water to come to a boil. Skim the frothy stuff off. Add all the vegetables and return to a boil. Then reduce to a simmer and add salt and pepper to taste. Add about 2 tablespoons of sugar. 2. Let the soup cook about 2.5 hours and taste for seasonings. 3. Remove chicken from soup and allow it to cool. Remove cooked chicken from bones and cut in small pieces and return to the soup.
Description The panacea for whatever ills you and a must for Jewish Holidays
Notes I try to get fowl rather than a cooking chicken but it isn't always available. I can usually get it around Rosh Hashanah and Passover. When I cut the chicken to return it to the soup, I usually find that the dark meat is sufficient and save the breast meat for salad. You will certainly want to make the sponge knaidlach for your soup but if you don't want to, fine noodles cooked and added to the soup are wonderful.
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