The 101 Best Jewish Recipes in America/Honey & Larry Zisman 2000

Easy Chicken Soup
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4-5 pound chicken, cut into pieces 3 quarts water 2 carrots, sliced
2 celery stalks, sliced 2 parsley sprigs 1 bay leaf
1 tablespoon salt 1 teaspoon pepper



1 Place chicken pices and water in a large pot, cover, and heat to a boil. Reduce heat to a simmer. Add carrots, celery, parsley, bay leaf, salt, and pepper.
2 Simmer for about 3 hours.
3 Remove from heat and strain broth into a large bowl. Remove bay leaf.
4 Set aside chicken and vegetables to cool.
5 Refrigerate strained broth.
6 Remove chicken meat from skin and bones and discard skin and bones. Set aside.
7 When broth has chilled, remove fat from top and then add chicken and vegetables. Reheat soup before serving.

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