Recipe: Tony’s Jewish Chicken Soup

Preparation Time: 10 minutes
Cooking Time: 1 hour, 30 minutes

Serves: 8

4-1/4 cups water
2-1/4 lbs. chicken, cut up
2 onions\cooked, quartered
3 celery stalks, scrubbed and halved
2 carrots\cooked, scrubbed and quartered
3 sprigs parsley, with stems

Combine all ingredients in a large stockpot. Season generously with salt and pepper to taste. Bring to a boil, reduce heat to low, and simmer, partly covered, 1-1/2 hours. Remove chicken and reserve for another use. Strain soup. Let cool, then refrigerate until chilled. Remove congealed fat. Return to a boil and season again with salt and pepper to taste.