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CHICKEN SOUP
Servings: 1 servings
1 soup chicken
chicken feet -- * see note
3 1/2 qt water
2 onions
1 tbl salt
2 carrots
3 celery stalks
1 parsley root
2 sprigs dill
3 sprigs parsley
Directions: * note: the feet add strength to the soup, so use as many as you can get. clean the chicken and feet thoroughly. 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 to 2 1/2 quarts soup. use the chicken in other dishes or serve with the soup. recipe source: the artof jewish cooking by jennie grossinger published by bantam books, inc. recipe by : jennie grossinger - "the art of jewish
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