Golden Chicken Soup

Recipe Description

A Golden Soup from Golden Hands a child remembers

Recipe Ingredients

4 to 5 lbs of chicken parts. I prefer using chicken backs or gizzards, 
but a whole chicken will also do nicely
1 handful of kosher salt pepper to taste
1 lb carrots
1 lb parsnips or turnips or rutabaga
1 bunch fresh dill
2 bunches fresh parsley
6 to 8 spears of celery
4 large yellow onions, sweet or regular
2 to 3 gallons of water

Instructions

Place chicken and onion in the water with salt and pepper and bring it to a boil. Upon boiling lower to simmer and simmer for 90 minutes. Remove chicken and add vegetables. Float herbs on top. Simmer for 3 hours. Options: Some prefer vegetables in their soup. I am one of them and usually will cut up the majority of the vegetables and put them back in the stock. I press the vegetables that I do not use through a sieve to get all the juice out of them, adding this to the stock. It is very rich in flavor. For a very clear soup, particularly if serving to company, I will strain the stock through cheese cloth. After allowing soup to cool fully, I place it in quart containers and freeze it for future use. This was submitted by Ed F of CO who goes on and says, as a child I watched my Mom make her chicken soup. She made it in huge qualities before Rosh HaShana and Pesach, making enough each time to last for every Shabbat. I do not have a pot or stove to make as much, but after playing with it for some time, came up with this recipe that I tend to make every month or two. Ed thanks for sharing both the story and recipe with us.