Recipe - Grandma Doralees Chicken Soup

1 lg Stewing chicken
1 lg Onion; peeled and halved
1 lg Rutabaga; peeled and halved
1 lg Turnip; peeled and halved
3 md Parsnips; peeled and halved
12 lg Carrots; peeled, cut into
chunks
6 Stalks celery; cut in large
pieces
1 bn Parsley
3 Garlic cloves
1 teaspoon Curry powder
1 teaspoon Mild Hungarian paprika
1 teaspoon Kosher salt
1 ds White pepper

Place the chicken in a very large stockpot with enough water to cover.
Bring to a hard boil and skim off the top. Add all the vegetables and
seasonings. Bring to a boil once again and then reduce heat to low and cook
for about 2 One half hours.

Remove the chicken and serve as you wish. Remove the vegetables, separating
the carrots from the rest, and strain the soup. In order to remove the fat,
I suggest using a gravy separator or placing the soup in the freezer for a
short while, allowing the fat to rise.

As you know, clear chicken soup can be served many ways: with noodles,
matzo balls, kreplach, etc. However, you may puree the vegetables you have
removed and return them to the broth. This will only enhance the flavor.
Some prefer only the carrots.

For chicken in the pot: Remove the chicken meat from the bones and serve in
large bowls of soup with matzo balls or noodles, or both, etc.

Yield: 16 servings.

From: Grandma Doralee Patinkin's Jewish Family Cookbook by Doralee Patinkin
Rubin. ISBN 031216856X.

NOTES : It's good for whatever ails you! Try this with Matzo Balls, using
the recipe that follows. Chicken soup with Matzo Balls was always a part of
a Holiday meal in our home.
Recipe by: Grandma Doralee Patinkin's Jewish Family Cookbook

Posted to BakeryShoppe Digest by Gail Shermeyer 4paws@netrax.net on Feb
06, 1998