Chicken Soup

Chicken Soup



1 whole chicken, 4-5 lbs.

1 Tbsp. salt

3 quarts water

1 whole onion

1 bay leaf

2 carrots, peeled

4 celery tops


Wash the chicken thoroughly and trim off excess fat.
Cut the chicken in halves or quarters and place it in salted water in a deep kettle.
Cover and bring to a boil then uncover and reduce heat. Add onion, bay leaf, carrots, and celery tops.
Simmer until chicken is tender (about 3 hours). Skim top, when necessary.
Remove the chicken to a platter and strain the soup.
If desired, place some chicken and carrots back in soup.
Serve hot. Serves 8.

Note: Make the soup ahead of time and then place it in the refrigerator for the fat to congeal.
It is now easy to remove the fat and reheat before you are ready to serve.
Place in your matzo balls or noodles--it is great for all that ails you!

Last modified on
Trackback URL for this blog entry.


Buy The Book


The Lost Art of Jewish Cooking
By Lois Zerman
Paperback, 106 pages
Ships in 3-5 business days.

LAOC Welcome

Latest Soup

Chicken Soup

Top Soups

Chicken Soup

Member Access