Jewish Chicken Soup
(Soup)(permalink)

Ingredients:

3-5 lb. Chicken parts
2 carrots
2 stalks celery
2-3 onions
3 chicken bouillon cubes
salt and pepper to taste
parsley flakes

Put all ingredients in a large pot. Cover with cold water and bring to simmering. Lower heat, let stock simmer for several hours. (After first hour of simmering, remove meat from bones for later use, putting bones back in stock.) Pour through strainer and refrigerate broth.

Before using, remove fat. Reheat broth, adding 1-2 sliced carrots, and cook until carrots are soft. Season to taste.

From the kitchen of Libby's Mom