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Soups page 4 Ernest Samuel Llime
HOMEMADE JEWISH CHICKEN SOUP - page 1 of 3

1 chicken, at least 3 - 4 pounds, cut up into 8 pieces 
1 bunch parsley
1 bunch dill
1 bunch celery
1 lb carrots
2 large onions
2 or 3 parsnips 
lots of water
salt & pepper to taste

 

  • Put cleaned chicken in the bottom of a large pot.
  • Cover the chicken with water and add salt. The pot should be less than two-thirds full.
  • Bring to a full boil over high heat. Skim off any foam that may develop, preferably into a fat skimmer. Throw out the foam, but put the water back into the soup pot.
  • Add the pepper and all the parsley and dill. Also add the heart, the leaves, and a few stalks of the celery.
  • Cut about 1/4 of the carrots & onions into chunks and one of the parsnips if you're using them.
  • Add the chopped carrots, etc.
  • Slowly boil all this for as long as you can bear. Three hours is ideal. Two will do. Add extra water as needed to keep the pot around 2/3 full. If you have a fat skimmer, repeatedly skim the fat that comes to the top. If you don't, before the soup can be eaten, you'll have to leave it in the refrigerator for quite some time (maybe over night) until the fat solidifies and can be lifted off. If you have no room in the fridge, trunk of your car will work, assuming it's cold outside.


     
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