Israeli Embassy Chicken Soup

Ingredients: Each Sprigs Dill Each Onions Chicken Feet Qt Water Each Stalks Celery Each Sprigs Parsley Each Soup Chicken Tablespoon Salt Each Carrots Makes:

Directions:

Yield: 2 1/2 quarts Clean the chicken and the feet thoroughly. (The feet add strength to the soup, so use as many as you can get.) Combine in a deep saucepan with water and onions. Bring to a boil and cook over medium heat for 1 1/2 hours. Add remaining ingredients. Cover and cook over low heat for 1 hour longer or until chicken is tender. Remove chicken and strain soup. Use the chicken in other dishes or serve with the soup. Source: San Francisco Examiner Typed by Katherine Smith

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