Bubbe's Chicken Soup

Name: Bubbe's Chicken Soup
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 16 serving(s)
Ingredients: 5 -6 lbs chicken, cut into 8 pieces; 3 carrots, peeled and sliced; 2 stalks celery, scrubbed and sliced; 3 medium yellow onions, peeled and quartered; 1 parsnip, peeled and sliced; bouquet garni; salt and pepper

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Recipe by Deb19502

This is an "honest to goodness Jewish chicken soup" recipe that has been in my family for years. It is guaranteed to cure whatever ails you, and it is delicious on a cold night. You may use some of the boiled chicken for a chicken salad (check my other recipes) or put it all back into the soup. My mother says it's best when made with a kosher chicken, but I've fooled her on that. Enjoy!

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READY IN: 3hrs 15mins

SERVES: 16

UNITS: US

INGREDIENTS

Nutrition

5 -6

lbs chicken, cut into 8 pieces
3

carrots, peeled and sliced
2

stalks celery, scrubbed and sliced
3

medium yellow onions, peeled and quartered
1

parsnip, peeled and sliced
bouquet garni
salt and pepper

DIRECTIONS

Wash and skin chicken, and place in large soup pot.
Cover with water and simmer in covered pot for two hours, skimming foam from top of pot.
Remove and reserve chicken.
Add vegetables, simmer for another hour.
Add salt and pepper to taste.
Some people like to remove the vegetables and strain the soup, but I like to leave them in.
Chill overnight and scrape fat from surface.
Reheat and add reserved shredded chicken.
Serve with noodles or matzoh balls.

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