Mom's Chicken Soup

The only way to start a shabbat meal. Grandma Joan’s Recipe. A classic

2 whole cut up chickens (kosher)
1 whole onion, trimmed, washed, skin on
2 sticks celery cut in half
5 or more big carrots peeled cut in half
1 sweet potato peeled cut in half
2 organic vegetable cubes no msg
1 soft tomato (optional)

Put all ingredients into a pressure cooker. Add cold water until well covered. (Put on lid!! ) Bring to pressure then simmer on low for 15 - 20 mins till smell is good. Reduce pressure by running cold water over lid. Open then strain hot soup into container. Pick off chicken from bones and keep aside for later. Put carrots and onion aside also. Throw out rest.
Cool soup then refrigerate overnight to enable fat to rise to top and solidify. Then remove fat.
To serve add cut up pieces of the chicken and some carrot and onion if wanted. Can add lockshen and kneidlach if desired.

Recipe byAlison Hyman
Viewed 32 times

PREP TIME: 15 min

TOTAL TIME: 1 hr

notes:

If you dont have a pressure cooker, can put all ingredients into very large oven proof pot. Bring to boil on stovetop then put in 300 oven for 3 - 8 hours. Then do straining etc.