Jewish Medicine (Chicken Soup)
Source: Lior’s Kitchen Talk
1 stewing chicken or portion thereof
1 tablespoon salt
1 onion
4 celery tops
2 carrots
2 bunches parsley leaves
For variety try some of the following additions:
1 beef bone or turkey giblet
1 garlic clove
1 parsnip
1 small potato
Half a kohlrabi
A cluster of cauliflower
Clean the chicken.
Cover the chicken in a pot (4-5 quarts) with water.
Add salt and bring this to the boil.
Simmer for an hour.
Add the vegetables and simmer for another hour.
Let the soup stand until it gets cold and skim off the top.
