by Foursx2

Background

This recipe was brought to the United States by our family’s Russian immigrant. Handed down from mother to daughter this soup has crossed Europe, the Atlantic and our continent from New York to California. And, after generations remains unchanged to this day.

Ingredients

• 4 skinless, boneless chicken breasts
• 8 large carrots
• 6 parsnips
• 1 onion
• 8 stalks of celery
• You’ll also need a good sized pot with a lid.

Optional Stuff

Either Manischewitz or Streits Matzo Ball Mix (the directions are on the box). A warm Challah Bread and a bottle of Manischewitz wine will also work good.

Putting It Together

Wash the chicken and remove any remaining fat. Peel the carrots and parsnips, then cut the vegetables into bite-sized pieces, and put them aside in a covered container.

Cooking It

Place the chicken in the pot (uncovered) and bring the water to a high simmer (There should be some bubbles - more than a simmer and less than a rolling boil). Simmer the chicken for an hour, then turn the water off, remove the chicken and put into a bowl to cool for fifteen minutes.  Skim any chicken fat (white foam) off the water in the pot.

Once the chicken is cool enough to handle break it into big chunks and return them to the water..

Add the cut vegetable to the chicken then bring it to a boil. Once boiling, reduce heat to a high simmer for another hour. At the end, salt and pepper to taste. Remember, sea salt is stronger than regular table salt so use it sparingly.

Once the soup is made the matzo balls can be added. A full pot of soup usually last two days and is even better the second day..

Serving It

A steaming bowl of this chicken soup with a thick slice of buttered Challah bread and a glass of Manischewitz wine is better than a shot of penicillin.