Chicken Soup
Ingredients
- 1 soup chicken quartered, 5 to 6 lbs
- 4 quarts water
- 6 carrots cleaned and cut
- 5 stalks celerywith leaves cut in large pieces
- 1 large onion
- 1 parsley root optional
- 1 tbs salt
Instructions
- Bring water to boil. Add all ingredients. Cook until chicken is tender, about 1 to 2 hours.
- Remove chicken and vegetables and strain soup, if desired.
- Use chhicken for other purposes or shred and return to soup.
- Rinse vegetables, if necessary, and return to soup.
- Freeze so that fat rises to top. Remove fat by scraping off.
- Before serving, heat to boiling and add matzoh balls. To make matzoh balls use recipe on box of matzoh meal.