Old Fashioned Chicken Soup With Matzo Balls Jewish Pencillin
|Pullet/Boiling fowl||6 Pound|
|Cold water||4 Quart|
|Onions/2 large ones||3 Medium|
|Celery stalks with leaves||4|
|Parsley sprigs||4 (Several Sprigs)|
|Dill||2 (Fresh Or Dried)|
|Salt||1 Tablespoon (More To Taste)|
|Pepper||1 Tablespoon (A Little)|
Clean and cut up chicken in eighths.
Place in large pot with 3 quarts cold water.
Bring to rolling boil.
Remove from heat and skim until soup is clear.
Return to stove, cover and cook on low heat for an hour approximately or until chicken is almost tender.
Add vegetables and seasonings, and simmer until chicken is soft (45 to 60 minutes) Remove chicken and strain soup.
Discard mushy vegetables.
put matzo balls and serve.