Chicken Soup

Recipe Ingredients

1		Soup chicken
		Chicken feet - * see note
3 1/2		Water
2		Onions
1 tablespoon	15ml	Salt
2		Carrots
3		Celery stalks
1		Parsley root
2 sections		Dill
3 sections		Parsley

Recipe Instructions

* Note: The feet add strength to the soup, so use as many as you can get.

Clean the chicken and feet thoroughly. Combine in a deep saucepan with the water and onions. Bring to a boil and cook over medium heat 1 1/2 hours. Add remaining ingredients. Cover and cook over low heat 1 hour longer, or until chicken is tender. Remove chicken and strain soup.

Makes about 2 to 2 1/2 quarts soup. Use the chicken in other dishes or serve with the soup.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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