Jewish Chicken Soup

1. 1

   In a large stockpot, combine all ingredients with 3 quarts water.

2. 2

   Bring to a boil, reduce heat and simmer, partially covered for 1 1/2 hours.

3. 3

   Remove chicken and reserve for another use.

4. 4

   Strain soup.

5. 5

   Let cool, then refrigerate until chilled.

6. 6

   Remove congealed fat.

7. 7

   Return to a boil and season with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

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