Classic Jewish Chicken Soup

Grandma's cure-all broth. A winter meal and, for some, something new to try.

Classic Jewish Chicken Soup

Add sliced carrots, rice, noodles, matzoh balls, and/or shredded cooked chicken for a more substantial soup.

Classic Jewish Chicken Soup: Serves 8
Prep: 5 minutes
Cook: 1 and 1 half hours
Chill: 30 minutes

Ingredients:

1 chicken (3 pounds), cut up

2 onions, quartered

3 stalks celery, scrubbed and halved

2 carrots, scrubbed and quartered

1 teaspoon salt

3 sprigs of parsley with stems

Freshly ground pepper

Instructions:

1. In a large stockpot, combine chicken, onions, celery, carrots, salt and parsley with 3 quarts water. Bring to a boil, reduce heat, and simmer, partly covered, for 1 and a half hours.

2. Remove chicken and reserve for another use; strain soup. Let cool, then refrigerate until chilled. Remove congealed fat. Return to a boil and season with salt and pepper to taste.

That's it! Enjoy. ❄