The Not So Humble Chicken Soup
Sharon’s Chicken Soup
1 whole chicken, washed
8 chicken wings
2 chicken carcasses
2 teaspoons salt
1/4 teaspoon white pepper
1 tablespoon chicken consommé powder
1 whole head of celery including leafy tops, washed and trimmed
1 large golden brown onion, unpeeled
1 head of garlic, peeled
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
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Fill a large stockpot with 14 cups of cold water, throw in the chicken and bring to a boil, then simmer for 30 minutes.
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Skim the chicken “scum” from the pot.
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Add salt and pepper and chicken consommé.
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Add celery, onion, garlic, carrots, parsnip, turnip and rutabaga.
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Cover pot and simmer for 1 hour, then remove whole chicken.
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Add squash, dill and parsley and simmer for another 30 minutes.
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Discard dill, parsley and chicken carcasses.
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Serve broth with shredded chicken, vegetables and matzo balls or vermicelli noodles, made according to package directions.
