Good Old-Fashioned Chicken Soup
Contributed by Courtesy of Women's Branch of the Orthodox Union

Ingredients 1 chicken (about 3 lbs) or 1 cut-up chicken 1 onion 1 large carrot 1 rib celery Fresh dill and parsley 1 tbsp salt 2 quarts water

Instructions

Place chicken in large pot with water.  Add onion, carrot and celery cut in small pieces, or whole - if you want to remove vegetables from cooked soup.  Tie a few sprigs of dill and parsley together with white thread or string and add to pot.  Bring to a boil, cover and simmer 2 hours.  Remove chicken (may be used for chicken salad), parsley and dill.
If you make the soup in advance, you can refrigerate it and then take off any fat from the top.
Serve hot with matza balls, Pesach noodles or egg “noodles” – see index.

Serving Size

Serves 8 – 10.

Notes

Chicken Soup

Related Recipes

• Baked Potatoes with Diced Peppers and Mushroom Marinara Sauce (Pareve) • Garlic Cinnamom Chicken (Meat) • Hazelnut Chicken With Raspberry Sauce (Meat) • Pineapple and Turkey Meatballs (Meat) • Avacado Onion And Hearts of Palm Salad (Pareve)

About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .