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
Fill a large stockpot with 14 cups of cold water, throw in the chicken and bring to a boil, then simmer for 30 minutes.
Skim the chicken “scum” from the pot.
Add salt and pepper and chicken consommé.
Add celery, onion, garlic, carrots, parsnip, turnip and rutabaga.
Cover pot and simmer for 1 hour, then remove whole chicken.
Add squash, dill and parsley and simmer for another 30 minutes.
Discard dill, parsley and chicken carcasses.
Serve broth with shredded chicken, vegetables and matzo balls or vermicelli noodles, made according to package directions.