*  Exported from  MasterCook  *
 
                            BUBBIES CHICKEN SOUP
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Poultry                          Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Large Fowl -- 6 lbs
    1                    Lg Kettle (10-12 qt.)
                         -Water -- cover and bring
                         -to a boil
                         -Prepare
    1                    Lg Onion,
    3                    Celery  stalks
    1                    Parsnip,
    1       bn           Carrot
    1       bn           Dill
    1       bn           Parsley -- (a bunch of each).
 
   Put the chicken in the pot and cover with water. When
   the soup comes to a boil, skim off the top, add the
   veggies, turn down to a simmer.
     Keep the lid askew, and season to taste. It’s
   wonderful and freezes well. Hint: put the dill and
   parsley in the mesh onion bag, to make for easier
   removal.
     Most would say to throw the veggies out, but I like
   to eat the carrots and the onion. The chicken is great
   in sandwiches or salad. I love it hot by itself, but
   you can put pieces in the soup when you serve. Add
   rice or noodles (cooked elsewhere) and of course
   there’s always matzo balls. Enjoy,
   
   NOTE:  If you can't find a fowl, use a Perdue Oven
   Roaster, cut up. A butcher gave me this tip once and I
   now use it all the time. He cut it up too.
   
      Elaine Radis, Prodigy Food & Wine Board
  
 
 
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