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Chicken Soup

Added on Wed Jul 11 2007

Views 991

" This is to die for "

This recipe belongs to 'WIZO'

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The Basics

• Dish: Soups
• cuisine: Jewish
• Serves: 12
• Prep Time: 0hrs 25 mins
• Cooking Time: 5hrs 0 mins

Ingredients

• 4 Carrot
• 2 Onion
• 2 Turnip
• 2 Parsnip
• 4 Beef Stock Cubes
• 6 Chicken Soup Cubes
• 2 Boiling Chicken Cut in Pieces
• ½ Tsp Pepper

Method

1. Clean the chickens and split between 2 large saucepans.
2. Share the vegetables between the two saucepans, cover with water and boil for about 4 to 5 hours. Add the stocks cubes in the last hour.
3. Let the soup cool and takes out strain the liquid into a large bowl and put in the fridge or freezer - it freezes very well for months. 4. Before you use the soup, take off all the fat which has set on the top.

Very good served with Matzo balls (dumplings) (see separate recipe) or Lochshen (noodles)