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Golden Chicken Soup

Monday, 11 October, 2010 - 3:44 pm

2 ½ quarts water                                                             
1 whole chicken
1 large onion
3 stalks celery, sliced
3 large carrots, peeled and sliced into disks
2 parsnips, peeled and sliced into disks
1 large or 2 small sweet potatoes, peeled and cut into large pieces
2 teaspoons Salt
1 ½ teaspoons coarsely ground pepper

Bring water to boil in a large soup pot. Remove liver and giblets from chicken; save for other uses or discard. Add chicken, onion, celery, carrots, parsnips, sweet potatoes, salt, and pepper; bring to a boil. Reduce heat and gently simmer, covered, for 3 to 4 hours. Remove onion and discard. Transfer chicken to a platter; cool slightly. Remove meat from bones; set aside. Bring soup to a rolling boil. We wet hands slightly with water and form heaping tablespoons of the Matzoh balls into a pot of salted boiling water or chicken stock, when they fluff, remove them and place into soup. Return chicken to soup. Cook over medium-high heat until thoroughly heated. Serve hot and include chicken, carrots, parsnips, and sweet potato in each serving.

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