Chicken soup <meat>
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Soup chicken | |
| Chicken feet -- * see note | ||
| 3½ | quart | Water |
| 2 | Onions | |
| 1 | tablespoon | 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 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