Put everything in the pot and simmer it, covered, for about an hour and a half. If you don't cover it, check the water level during cooking, and add more when needed. Older recipes call for "skimming the foam," but nothing happens if you ignore the foam. If there is a lot of "foam" and it bothers you, by all means skim it off.
- 1 Chicken or chicken parts (including necks, backs, hearts & gizzards - but not livers)
- 1 Large Onion (or 2 smaller ones) cut up
- 2 - 3 Carrots cup up in chunks or sliced lengthwise
- 2 - 3 Celery stalks cut up
- Parsley (a nice handful)
- Salt & Pepper to taste (can add at the end)
- Water to cover
Optional ingredients that can be cooked in the soup (just a handful of each) include:
When the soup is done, pour it through a colander or big strainer into another pot, and then pick out and put in as much of the cooked vegetables as you like, particularly the carrots and celery, and maybe some of the smaller squash slices .... the veggie pieces are mainly decoration and should not take over the soup. Some people also add pieces of the cooked chicken to the soup.
- Yellow squash
- Green beans
- Fresh dill
- Pumpkin (fresh in chunks)
- Garlic clove
- Green pepper (Stage Two)
If you make this soup ahead and refrigerate, the fat will rise to the top and harden so it will be easy to remove.
You can add rice or noodles to the soup, or, if you celebrate Passover, add matza balls before serving.