CHICKEN SOUP
Course
Starter
Ingredients
A large boiling fowl
A small piece of beef shin
2-3
t
salt and a few black peppercorns
2½
L
water
1
large onion
roughly chopped
1
large carrot
thickly sliced
1
celery stick
chopped
2
bay leaves
Instructions
Place everything in a large pot, bring it to the boil and simmer for 2 hours
Strain off the liquid, reserving the carrots and refrigerate overnight. Skim off fat in the morning.
Reheat with the carrots and serve with kneidlach, lokshen, mandlen or kreplach.
Recipe Notes
This is Jewish penicillin. Get better quickly!