Bubbies Chicken Soup

* Exported from MasterCook *

BUBBIES CHICKEN SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Large Fowl -- 6 lbs
1 Lg Kettle (10-12 qt.)
-Water -- cover and bring
-to a boil
-Prepare
1 Lg Onion,
3 Celery stalks
1 Parsnip,
1 bn Carrot
1 bn Dill
1 bn Parsley -- (a bunch of each).

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.
Keep the lid askew, and season to taste. It's
wonderful and freezes well. Hint: 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: 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.

Elaine Radis, Prodigy Food & Wine Board



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