CHICKEN SOUP
Instructions
  1. Place everything in a large pot, bring it to the boil and simmer for 2 hours
  2. Strain off the liquid, reserving the carrots and refrigerate overnight. Skim off fat in the morning.
  3. Reheat with the carrots and serve with kneidlach, lokshen, mandlen or kreplach.
Recipe Notes

This is Jewish penicillin. Get better quickly!