Jewish Chicken Soup(Penicillin)

1. 1

   Bring water to boil.

2. 2

   Add chicken, peeled carrots, whole celery, whole onion, garlic, dill, parsnips, salt and pepper. Simmer 2 hours until chicken falls from bone.

3. 3

   Cool.

4. 4

   Remove vegetables and chicken from liquid.

5. 5

   Pour liquid through strainer to clear broth.

6. 6

   (May be done twice.)

7. 7

   Place in fridge to solidify fat and skim from top.

8. 8

   Carrots, celery and onion may be sliced and added to soup or pureed for creamier mixture.

9. 9

   Remove chicken from bone.

10. 10

    Cut into pieces and add to broth.

* Per serving · 4 servings · Values may vary.

No additional tips available.