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Chicken Soup III

Chicken Soup III


4 pounds chicken, cleaned
5 carrots, peeled and cut into long strips
2 celery stalks, cut into long strips
3 parsnip roots, peeled
2 onions, peeled and stored
1 white zucchini, peeled (optional)
1/2 leek (optional)
1/2 celery head, peeled (optional)
4 cloves garlic, peeled
1 bunch dill
1 bunch parsley
1 small bunch cilantro (optional)
2-3 tablespoons salt
1/4 teaspoon white pepper

Fill an 8-quart pot half way with water. Add the chicken pieces and bring to a rapid boil.

Place the herbs in a cheesecloth pouch and tie with a knot. Skim the water and add all the vegetables and herbs. Bring to a second boil, then simmer covered for 2 hours on a very low flame. Remove the vegetables, the herb pouch, the chicken and skim. For a clear broth, pour the soup through a larger mesh strainer.

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brachs beitat, Israel via March 25, 2012

crystal clear soup My tricks for clear soup- boil water. Add the chicken remove from flame.let sit 5 mins drain and rinse chicken well add to soup pot with remaining item's Reply

Chani Benjaminson, April 2, 2009

Re: Amounts Anywhere from 4 to 6 people, depending on the size of your servings. If you have more guests you can use a bigger pot for the soup and add water. Reply

Heather Brach Richmond, UK April 2, 2009

How many people? Can anybody tell me how many people the basic shabbat dinner feeds? I can't find this listed anywhere - have I missed it somewhere? Thanks. Reply

Anonymous May 16, 2006

A tip: To avoid dirty foam (not sure of proper culinary term for it) building on the top of your soup poor a rolling boiling water over chicken pieces before putting it into soup. Reply

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