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