"The Best Chicken Soup in America"
Rosely Himmelstein�s winning recipe from Shabbat Across America�s Chicken Soup Challenge
(Serves about 6)
INGREDIENTS
•2 quarts of chicken broth (the recipe follows)
•1 chicken (about 3-4 pounds), quartered (I prefer a regular chicken to a fowl); rinsed
•1 large carrot, peeled and cup up
•1 large onion, peeled and cup up
•1 stalk celery
•1 leek, white and light green parts only; washed well
•1 parsnip, peeled and cut up
•1 parsley root, with greens attached
•1 sweet potato, peeled
•a handful of dill (about 3-4 stems)
•1 small rutabaga, peeled and cut up
•a few sprigs of cilantro (optional)
•Salt and pepper to taste
Put chicken broth in pot; bring to boil.
Add chicken. Return to boil; lower heat.
Gently simmer uncovered for 1 hour.
Add the rest of the ingredients. Simmer for one-half hour more; stir occasionally.
Skim fat from top.
Pour into bowls; into each add a slice of carrot and a sprig of cilantro.
If storing, let soup cool before refrigerating. When cold, remove the fat that
rises to the surface. Use soup within 2-3 days, or store in freezer.
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