Jewish Medicine (Chicken Soup)
- 1 stewing chicken or portion thereof
- 1 tablespoon salt
- 1 onion
- 2 carrots
- 2 bunches parsley leaves
- Clean the chicken. Cover the chicken in a pot (4-5 quarts) with water.
- Add salt
and bring this to the boil. Simmer for an hour.
- Add the vegetables and simmer for
- Let the soup stand until it gets cold and skim off the top.
For variety try some of the following additions:
1 beef bone or turkey giblet
1 garlic clove
1 small potato
Half a kohlrabi
A cluster of cauliflower
Source: Lior's Kitchen Talk