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Prep Time: 0 Minutes Cook Time: 100 Minutes |
Ready In: 100 Minutes Servings: 4 |
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This is a soup recipe that I make during Passover and that is why there is no mention of chicken broth or chicken flavoring. Ingredients:
3 pound chicken(a hen preferably), quartered |
2-3 potatoes |
2 onions |
4 carrots |
2 parsnips |
1 celery rib |
1 sweet potato |
water to completely cover |
1 tablespoon salt |
Directions:
1. Peel all vegetables. Slice carrots, parsnips, celery and chunk potatoes.
2. Place chicken and vegetables in a 6 quart pot.
3. Add salt and water to cover.
4. Bring to a boil.
5. Lower temperature and simmer an additional 1-1/2 hours.
6. Garnish with chopped dill or parsley.
7. Note: This is the perfect chicken soup for making Matzoh balls. My matzoh ball secret is to use chicken fat instead of oil, and a splash of club soda! They will be big and fluffy!
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