| 1 | *this is a chicken-flavored bouillon powder; which is sort of cheating, but it heightens the taste and adds color. |
| 2 | If you don"t have this brand, another will probably do but check salt. |
| 3 | If you don"t use it, you may have to increase the salt. |
| 4 | bring 12 cups of water and chicken to a gentle boil. |
| 5 | Skim off scum that accumulates. |
| 6 | It must be an easy boil or else you can"t remove the scum effectively. |
| 7 | add the remaining ingredients except dill. |
| 8 | Cook gently with lid on for 1 ?hours. |
| 9 | Add dill. |
| 10 | Adjust salt and pepper. |
| 11 | Cook another 15 minutes. |
| 12 | Remove from stove. |
| 13 | When cool, strain chicken and vegetables. |
| 14 | The cooked carrots and parsnips are delicious. |
| 15 | Make chicken salad from the cooked chicken (don"t overcook chicken). |
| 16 | place strained soup into containers and refrigerate overnight. |
| 17 | Next day remove accumulated fat with a slotted spoon. |
| 18 | Sometimes there"s a lot! it should congeal and remove easily. |
| 19 | I like every bit removed. |
| 20 | My mother likes a tiny bit to remain so that it forms droplets on the surface when heated and it looks real. |
| 21 | Chacon a son gout! (each to his own taste). |
| 22 | when reheating, don"t boil it. |
| 23 | Can be served with a variety of things, such as matzoh balls, or fine egg noodles pre-cooked then added to the individual bowls. |
| 24 | this is a definitive jewish chicken soup recipe. |
| 25 | All others are imitations. |
| 26 | shared on alt.creative-cook and alt.creative-cooking by linda charyk |
