1 chicken (about 3 lbs) or 1 cut-up chicken
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.