Sharon’s Chicken Soup
1 whole chicken, washed
2 teaspoons salt
1/2 teaspoon white pepper
4 tbsp kosher for Passover chicken consommé powder
1 head of celery, including leafy tops, washed and chopped into two inch pieces
1 large golden brown onion, washed and unpeeled
1 head of garlic, peeled and chopped
4 carrots, peeled and chopped, into thin coins
1 whole parsnip, peeled
1 whole turnip, peeled
1 rutabaga, peeled
5 Mexican squash, chopped into 1 inch rings
2 bunches dill, cleaned
2 bunches Italian parsley, cleaned
Fill a large stockpot with 14 cups of cold water, then add the chicken and simmer to a slow boil for 30 minutes.
Skim the chicken “scum” from the top of the pot.
Add the salt and pepper, chicken consommé, celery, onion, garlic, carrots, parsnip, turnip and rutabaga. Cover the pot and simmer for 2 hours.
Remove the chicken from the pot and set aside. Add the squash, dill and parsley and simmer for another 30 minutes.
Discard the dill, parsley and chicken
carcasses.
Serve broth with shredded chicken, vegetables and kosher for Passover matzo balls made according to package directions.
