Bubbe's Chicken Soup

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Title: BUBBE'S CHICKEN SOUP
Categories: Soups, Poultry, Jewish, Chicken
Yield: 8 servings

lg Fowl; 5-6 lb.
1 lg Kettle; (10-12 qt.)
-Water; TO cover and bring
-to a boil
-While waiting prepare
1 lg Onion
3 Celery stalks
1 Parsnip;
1 lg -Sweet potato
1 bn Carrot
1 bn Dill
1 bn Parsley

1. Put the chicken in the pot and cover with water.
When the soup comes to a boil, skim off the top, add
the veggies, turn down to a simmer.

2. While the soup simmers, keep the lid askew, and
season to taste for about two hours It's wonderful
and freezes well.

NOTE: #1 Put the dill and parsley in the mesh onion
bag, to make for easier removal. Most would say to
throw the veggies out, but I like to eat the carrots
and the onion. The chicken is great in sandwiches or
salad. I love it hot by itself, but you can put pieces
in the soup when you serve. Add rice or noodles
(cooked elsewhere) and of course there's always matzo
balls. Enjoy,

NOTE: #2 If you can't find a fowl, use a Perdue Oven
Roaster, cut up. A butcher gave me this tip once and I
now use it all the time. He cut it up too. Lately I
have been using the sweet potato in place of the
parsnip. My family seems to prefer it that way.

SOURCE: A Jewish Mother's Cookbook; Author, Elaine
Radis; published on disk by ONE COMMAND SOFTWARE, 1995.

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