Good Old-Fashioned Chicken Soup
Print Recipe
Chicken Soup
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
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.
Notes: Chicken Soup
Passover Topics
- Chametz Sheavar Alav haPesach: The Supermarket Controversy
- Getting to Know Your Matzah
- What Could Be Hiding in My Romaine?
- From Grapes to Kosher Wine
- A Question of Kitniyot
- Shiurim: Measures and Minimums
- What is Kitniyot?
- Which Foods are Chametz?
Preparing for Passover
- Kashering for Passover
- Pesach Dieters, Take Note: You Can Have Your Potato—and Eat It, Too!
- The Chef’s Table- Healthy Passover Pleasures
- In Search of a Stress-Free Pesach? Try Calling Your Local Pesach Organizer
- Tevilat Keilim
- Hints for Pesach Cleaning
