Chicken Soup (AKA Jewish Penicillin)

This recipe was my Grandma Rebecca’s recipe. It has always been a family favorite. We always ate the chicken off to the side with the vegetables but they can also be added to the soup. Traditionally, matzo balls would be added to the broth. -Nancy

ingredients

1 whole cut up chicken, cleaned
1 bunch dill
1 onion (cut in quarters)
3 large carrots, cut in large pieces
4 parsnips, cut in large pieces
3 cups chicken broth
water
salt and pepper to taste

directions

1
In large stock pot, put in chicken, dill, onion, carrots and parsnips. Add chicken broth then add water until all ingredients are submerged. Cover and bring to a boil for 30 minutes. Reduce heat to a simmer and cook for about 2 1/2 hours. Check soup every 1/2 hour and skim fat off the top of the soup.
2
After soup is cooked, remove everything from the broth. The chicken can be chopped and added to the soup along with the vegetables.

Source: GRANDMA REBECCA HANDELSMAN