Chicken Soup
Over a year ago
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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
Accompaniment
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Description
This is a traditional recipe for chicken soup made the jewish way. My grandchildren fight over the noodles
Method
-
1
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)
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What a great soup, just like I remember from my childhood when a neighbour used to make it.