Israeli Embassy Chicken Soup
Ingredients:
- 2.00 Each Sprigs Dill
- 2.00 Each Onions
- 0.00 Chicken Feet
- 3.50 Qt Water
- 3.00 Each Stalks Celery
- 3.00 Each Sprigs Parsley
- 1.00 Each Soup Chicken
- 1.00 Tablespoon Salt
- 3.00 Each Carrots
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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
