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1 chicken pullet 4-6 lbs.
Pre-heat oven to 425°F for fifteen minutes.
Roast everything in an uncovered Dutch oven for 30 minutes. Place every thing in a pot and add enough cold water to cover everything, about 12-14 cups.
Cover pot and bring to a boil, skim foam and turn flame to a simmer and cook for 3 hours. Strain soup. Add carrot, parsnips and deboned chicken meat.
Refrigerate overnight and remove fat. Heat and serve.
Poster's Notes:
Posted by Michelle Fanwick
Nutritional Info Per Serving: N/A
1 bunch of carrots, peeled
6 ribs of celery
1 large onion
2 large turnips, peeled
4 parsnips, peeled
1 head of garlic
4 sprigs of fresh dill
4 sprigs of fresh parsley
1 bay leaf
1 teaspoon salt
1 teaspoons whole peppercorns
1 cup of water
I use boxed Matzo Ball mix for the Matzo Balls and add fresh dill to the mix. The Matzo Balls taste best when cooked in the chicken soup.