Classic Jewish Chicken Soup |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | 5 minutes | 1-1/2 hours Chill 30 minutes | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| 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 | ||
| 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 1-1/2 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. |