• 1 Empire Kosher Chicken, cut into pieces
  • Extra necks, a soup bone, etc. to enrich stock, if desired
  • Water – approximately 1 quart per pound of chicken
  • 1 or 2 onions
  • 1 or more large carrots thickly sliced
  • 2 stalks celery, thickly sliced
  • 1 parsnip, peeled and left whole
  • 1 small bunch each fresh dill and curly parsley
  • Herbamare or salt, ground pepper, granulated garlic to taste

Bring water, chicken, bones, etc. to a boil and skim carefully.  Cover and reduce heat to a simmer.  Add vegetables and seasonings after ½ hour.  Cook until chicken and vegetables are tender.  Cool and refrigerate overnight.  Next day skim off fat that has accumulated on top of soup.  Strain soup and put vegetables back into it if desired.  Chicken may be cut up and returned to soup pot or served separately.  Reheat and correct seasoning.  Serve with matzo balls.

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