*  Exported from  MasterCook  *

                           Golden Chicken Soup

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Ethnic                           Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2  pounds        To 4 lb.chicken -- cut into 8
                        Pieces -- without giblets
  12      cups          To 14 cups boiling water
   2      medium        Onions; peeled -- quartered
   2                    To 3 ribs celery -- cut into
   2                    pieces
   1                    Parsley root and leaves
                        Chopped coarsely
   1                    Piece parsnip (4 to 6 ozs.)
                        Sliced in 1/4" rounds
   1      medium        About 8 ozs.yellow turnip
                        Peeled and diced
   2                    To 3 medium carrots -- cut into
   2                    pieces
   3                    Sprigs fresh dill
   2      large         Cloves garlic,peeled -- halved
                        Salt to taste
                        Fresh ground pepper to taste

Remove skin and all visible fat from chicken.Cutt off wings and discard.
Wash well by pouring boiling water over.Bring 12 cups water to boil in large pot
.Add chicken pieces and lower heat to simmer.Cook uncovered,for 15 minutes,
stirring occasionally.While cooking,use a spoon to skim off white foam that floats
 to the top.When there is no more foam,add onion, celery,parsley root,parsnip,turnip,
carrots,dill and garlic,salt and pepper.
Cover the pot and turn heat to lowest point so soup simmers gently.Cook for 4 to 6 hours
 (the longer the better).Use a slotted spoon to remove chicken,the herbs and all
 vegetables except the carrots.Season to taste with more salt and pepper if necessary
.Chill and remove any fat.To serve:
Reheat and serve each portion with a few pieces of carrot and matzo balls.
Makes 10

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