Supplies

• 1 large bowl
• 5 quart soup pot or larger w/ cover
• 1 Metal Strainer
• 1 Large Stirring Spoon
• 1 Metal fork

Ingredients

Main Ingredients:

• boiling water (to make sure chicken is clean)
• 3 to 4 chicken leg quarters
• 6 cups water (cold water)

Vegetable Ingredients:

• 2 stalk celery w/ leaves cut into thirds
• 1 med. onion cut in half
• 1 carrot cut in thirds
• 1 small parsnip (optional)
• 5 pieces of dill and/or parsley
• 1 chicken cube OR salt for taste

 

Procedure

1. Remove excess fat from chicken quarters.
2. Leave the skin on.
3. Rinse chicken with cold water and place in a large bowl and pour boiling water over chicken.
4. Rinse with cold water and place chicken in soup pot.
5. Add 6 cups cold water into pot and bring to a boil.
6. Remove scum which forms on top with spoon.
7. Lower the burner to the "low" setting and continue cooking.
8. Let simmer for 1 hour.
9. Add vegetable ingredients to the pot.
10. Bring to a boil again and then back to low.
11. Let simmer for an additional 30 min to 1 hour.
12. With fork, check to see if chicken is soft and if the carrot is cooked.
13. Remove chicken from the pot.
14. Using the strainer, strain the soup into large bowl.
15. Keep the carrots and throw away the other vegetables as they will be overcooked.
16. Carrots can be cut into cubes and added into the soup.
17. Place chicken pieces on the side on plate (For chicken soup chicken recipe see episode #10)
18. When soup is cooled cover the bowl with plastic wrap and place in a refrigerator.
19. The fat will rise to the top when it is cold enough.
20. Remove fat with spoon.
21. To serve, heat soup and serve with cooked fine noodles, white rice, and/or matzo balls.

Note: Basic Chicken soup made a day ahead makes it easier to remove the fat from the top and provides a warming homemade soup and can also be frozen for later use.