Old Fashioned Chicken Soup With Matzo Balls Jewish Pencillin Recipe
Ingredients
| 1 pullet or boiling fowl 5 to 6 lbs. | ||
| Cold water | 4 Quart | |
| 3 medium or 2 large onions | ||
| Carrots | 4 | |
| 3 to 4 celery stalks and leaves | ||
| Parsnip | 1 | |
| Several sprigs parsley | ||
| Fresh or dried dill | ||
| 1 Tbsp. salt or more to taste and a little pepper | ||
| 1 Tbsp. salt or more to taste and a little pepper | ||
Directions
Clean and cut up chicken in eighths.
Place in large pot with 3 quarts cold water.
Bring to rolling boil.
Remove from heat and skim until soup is clear.
Return to stove, cover and cook on low heat for an hour approximately or until chicken is almost tender.
Add vegetables and seasonings, and simmer until chicken is soft (45 to 60 minutes) Remove chicken and strain soup.
Discard mushy vegetables.
Place in large pot with 3 quarts cold water.
Bring to rolling boil.
Remove from heat and skim until soup is clear.
Return to stove, cover and cook on low heat for an hour approximately or until chicken is almost tender.
Add vegetables and seasonings, and simmer until chicken is soft (45 to 60 minutes) Remove chicken and strain soup.
Discard mushy vegetables.
Chef
