LOCATION: Recipes >> Soups >> Chicken 01
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Chicken 01
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Jewish Chicken Soup
1 stewing chicken
1 onion
2 carrots
2 parsnips
a hanful fresh dill
salt
Put chicken in pot. Cover with water. Add onion, carrots, parsnips,
dill weed, and a little salt. Bring to a boil, reduce heat, and
let simmer for an hour or more.
Carefully remove chicken and vegetables. Skim fat from soup. An
easy way to do this is to toss in a handful of ice cubes and skim
them out with the fat that congeals around them.
Serve the soup with kreplach, matzoh balls, egg noodles or rice.
If you've removed the chicken carefully and intact, place it on a
baking dish or pan and roast in the oven at 350 or so until the
skin is crispy and golden.
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