| 1 | soup chicken | | 3 1/2 quarts | water | | 2 | onions | | 1 T. | salt | | 2 | carrots | | 3 stalks | celery | | 1 | parsley root | | 2 sprigs | dill | | 3 springs | parsley | | chicken feet |
| | Clean the chicken and feet thoroughly. (The feet add strength to the soup, so use as many as you can get.) Combine in a deep saucepan with the water and onions. Bring to a boil and cook over medium heat 1 1/2 hours. Add remaining ingredients. Cover and cook over low heat 1 hour longer, or until chicken is tender. Remove chicken and strain soup. Makes about 2 - 2 1/2 qts. soup. Use the chicken in other dishes or serve with the soup. MY VERSION: Forget the feet - use a whole chicken or chicken parts. Jenny must have used old tough chickens! I put everything in at the same time and only cook for 1 1/2 to 2 hours. I do remove the chicken to serve with horseradish sauce but I leave in the vegetables when I cook the matzo balls. I never use parsley root or dill but do sprinkle in a liberal amount of parsley flakes. |
|
