Chicken soup
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Soup chicken | |
| 2 | Cubes chicken bouillon | |
| 3½ | quart | Water |
| 2 | Onions | |
| 2 | Sprigs dill | |
| 1 | tablespoon | Salt |
| 2 | Carrots | |
| 3 | Celery stalks | |
| 1 | Parsley root | |
| 3 | Sprigs parsley | |
| 1 | teaspoon | Lemon pepper salt |
Directions
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CHICKEN SOUP
This is the well-known and now universal soup of the "Yiddishe mama" as it was served in east European Jewish homes. Former Prime Minister of Israel Golda Meir was known to cook a fine-tasting chicken soup for both family and VIPs whenever they came to call. Chicken soup is reputed to cure the sick but is equally recommended to the healthy.
Clean chicken thoroughly. Combine in a deep saucepan with water, onions, and bouillon. Bring to a boil and cook over medium heat for 1 hour. Add remaining ingredients. Cover and cook over low heat ½ hour longer, or until chicken is tender. Remove chicken and strain soup. Taste and correct
seasonings. Makes about 2 to 2-½ quarts of soup. Use the chicken in other
dishes or serve with the soup.
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