Chicken Soup

prep time:: 30 min
total time:: 2 hr

About 4 quarts

Jody

Old-fashioned Jewish Penicillin

ingredients

1 whole Kosher chicken
1 package of wings or backs
6 carrots
1 bunch of parsley
1 parsnip
4 or 5 stalks of celery
salt
pepper

directions

1
Scrape carrots, parsnip, and celery. Cut into chunks. Clean parsley and set veggies aside.(Hint: Tie the veggies into clean, damp cheesecloth before putting in the soup makes it easy to strain.)
2
Clean chicken and place in a large pot. Make sure there will be enough room for the additions later. Cover with cold water and bring to a boil slowly. As the water starts to foam up, skim the scum from the water. When the water scum starts to turn white, add about a cup of cold water to replenish the level. Add salt.
3
Grate one carrot into the soup pot, add the cut up veggies and simmer for about 1 1/2 hours. When the meat is falling off the bones, strain the soup.
4
Retain the carrots and meat separately and refrigerate. Allow the soup to cool a while before putting into the refrigerator overnight.
5
The next day, prior to serving, remove the chicken fat which has risen to the top of the soup. This can be used later to make matzo balls.

notes

Grandma Tillie said use lots of bones to give the soup body. The grated carrot makes the soup sweeter and more yellow. Serve with matzo balls, carrots, and sprinkle with parsley before serving

Source: Jody