Chicken Soup
A classic Jewish-style chicken soup with dill, carrots, parsnips, and onion — serve with matzoh balls, kreplach, egg noodles, or rice.
Ingredients
- 1 whole old stewing hen or whole chicken
- 1 whole large onion
- 2 whole carrots
- 2 whole parsnips
- 1 handful fresh dill weed
- 0 to taste salt
- 0 for serving matzoh balls, kreplach, egg noodles, or rice
Instructions
- 1
Place the chicken in a large pot and cover with cold water.
- 2
Add onion, carrots, parsnips, fresh dill, and a little salt.
- 3
Bring to a boil, then reduce heat and simmer for at least 1 hour until the chicken is very tender.
- 4
Carefully remove the chicken and vegetables. Skim fat from the soup.
- 5
For an easy fat-removal trick: toss in a handful of ice cubes and skim them out with the fat that congeals around them.
- 6
Serve soup with matzoh balls, kreplach, egg noodles, or rice.
- 7
Optional: place the whole cooked chicken on a baking pan and roast at 350°F until the skin is crispy and golden.
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