• 8servings

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 pound chicken parts (wings, necks, and bones)

  2. 2 stalks celery , including leafy tops, cut into 3-inch pieces

  3. 1 whole chicken

  4. Salt and pepper, to rub inside chicken

  5. 1 large whole onion, unpeeled

  6. 1 large whole carrot, peeled

  7. 1 medium whole parsnip , peeled

  8. 2 teaspoons salt

  9. 1/4 teaspoon pepper

  10. 1 bunch dill , tied with a string

  11. Matzo Balls, recipe follows

Instructions Jump to Ingredients ↑

  1. Pour 12 cups of cold water into a large stockpot, and add the chicken parts and celery. Bring to a boil. Meanwhile, rub the inside of the whole chicken with the salt and pepper.

  2. Add the chicken to the pot, cover, reduce heat, and simmer gently for 45 minutes. Do not let the soup come to a rolling boil . Test chicken with a fork to see if it is tender and fully cooked; then remove it from the pot, and set aside on a large platter. Leave chicken parts in the pot.

  3. Add onion, carrot , parsnip, salt and pepper. Let the soup simmer for another 1 hour and 15 minutes. When chicken cools, remove skin and bones and cut meat into bite-size pieces. You can add it to the soup, just before serving, or save it for chicken salad.

  4. Strain the soup, and discard all solids except the carrot. Drop in the dill for 1 minute before serving and remove. Add more salt and pepper, to taste. Slice carrot and return to the soup. Also add the chicken pieces, if desired. The soup can be served with noodles , rice , or kasha and a matzo ball . The soup tastes best the following day. Allow the soup to cool and skim the fat from the top.


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