Chicken Soup
INGREDIENTS:
1 lg Chicken; halved or in large
-pieces
All chicken giblets except
-livers
1 sm Bay leaf
1 lg Onion
2 Stalks celery
2 Whole carrots
1 Parsnip; (optional)
1 sm Bunch parsley
1 ts Salt
Ground pepper to taste
Water
Noodles or rice
1 lg Chicken; halved or in large
-pieces
All chicken giblets except
-livers
1 sm Bay leaf
1 lg Onion
2 Stalks celery
2 Whole carrots
1 Parsnip; (optional)
1 sm Bunch parsley
1 ts Salt
Ground pepper to taste
Water
Noodles or rice
Mrs. Beverly Applebaum This classic Jewish chicken soup is unusual in calling for such a prodigious quantity of rice. Given that 1cup of raw rice yields 3 cups cooked, this recipe calls for 13 1/2 cups of cooked rice to balance a single stewing chicken. Put the chicken and all other ingredients into a large pot and cover them with water. Bring to a boil; remove any scum that rises to the top. Cover and simmer until the chicken is tender. Serve with boiled noodles; alternatively, boil 4 1/2 c. rice in the soup.