Israeli embassy chicken soup
2 1/2 quarts
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Soup Chicken | |
| Chicken Feet | ||
| 3½ | quart | Water |
| 2 | Onions | |
| 1 | tablespoon | Salt |
| 3 | Carrots | |
| 3 | Stalks Celery | |
| 2 | Sprigs Dill | |
| 3 | Sprigs Parsley | |
Directions
Clean the chicken and the feet thoroughly. (The feet add strength to the soup, so use as many as you can get.) Combine in a deep saucepan with water and onions. Bring to a boil and cook over medium heat for 1½ hours.
Add remaining ingredients. Cover and cook over low heat for 1 hour longer or until chicken is tender. Remove chicken and strain soup.
Use the chicken in other dishes or serve with the soup.
Source: San Francisco Examiner Typed by Katherine Smith