- 4 carrots
- 2 stalks celery
- 2 parsley roots and leaves
- 1 large onion
- 1 whole chicken
- salt and pepper to taste
Wash chicken and put to soak in sink filled with cold water and kosher salt.
Clean chicken well. Remove fat or not as you wish.
My mother removes most of the skin and fat. It saves skimming it off later.
Her soup has never lacked flavour.
Drain sink and boil kettle. Pour boiling water over ckicken pieces.
Boil a large pot of water on stove.
Add chicken, carrots, celery, onion, and parlsey root and leaves.
Skim froth as soup comes back up to a boil.
Boil for 2 to 3 hours
Note: If you would like a clear yellow both that is not cloudy keep a large spoon over the pot as the soup cooks.
Do not allow the lid to seal the pot completely.
Strain off the chicken and vegetables for a clear broth or keep the chicken and vegies along with matzoh balls and or noodles. for a hearty meal.