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Chicken Soup IV (M, KLP, TNT)
Source: Unknown
Serves: 12 generous portions

1 chicken pullet 4-6 lbs.
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

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:
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.

Posted by Michelle Fanwick

Nutritional Info Per Serving: N/A