Chicken soup <meat>

Yield: 1 servings

Measure Ingredient
1 \N Soup chicken
\N \N Chicken feet -- * see note
3½ quart Water
2 \N Onions
1 tablespoon Salt
2 \N Carrots
3 \N Celery stalks
1 \N Parsley root
2 \N Sprigs Dill
3 \N Sprigs Parsley

* 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 1½ 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 ½ 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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