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Another Chicken Soup Recipes

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Chicken soup

1    4-5 lb. stewing hen, quartered
3 1/2 quarts water
1    tbsp. salt
2    carrots, sliced
1    onion, peeled
1    stalk celery with leaves
     parsley root or parsnip
     sprig of dill

     Place chicken, heart, gizzard and salt into
pot of boiling water.  Add vegetables and cook
gently until chicken is tender, about 2-3 hours.
Let chicken cool a bit in soup.  Remove chicken
and strain soup.  Refrigerate overnight.  The
next day, skim off most of the fat.  Reheat and
add the chicken that has been picked from the
bones and diced.  Serve with matzo balls and/or
crispy farfels.

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