How to make it

  • Peel all vegetables. Slice carrots, parsnips, celery and chunk potatoes.
  • Place chicken and vegetables in a 6 quart pot.
  • Add salt and water to cover.
  • Bring to a boil.
  • Lower temperature and simmer an additional 1-1/2 hours.
  • Garnish with chopped dill or parsley.
  • Note: This is the perfect chicken soup for making Matzoh balls. My matzoh ball secret is to use chicken fat instead of oil, and a splash of club soda! They will be big and fluffy!

Reviews & Comments 1

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    " It was excellent "
    mystic_river1 ate it and said...
    Sounds great chacha.
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