---------- Recipe via Meal-Master (tm) v8.02
 
      Title: BUBBE'S CHICKEN SOUP
 Categories: Soups, Poultry, Jewish, Chicken
      Yield: 8 servings
 
        lg Fowl; 5-6 lb.
      1 lg Kettle; (10-12 qt.)
           -Water; TO cover and bring
           -to a boil
           -While waiting prepare
      1 lg Onion
      3    Celery  stalks
      1    Parsnip; 
     1  lg -Sweet potato
      1 bn Carrot
      1 bn Dill
      1 bn Parsley
 
  1. Put the chicken in the pot and cover with water.
  When the soup comes to a boil, skim off the top, add
  the veggies, turn down to a simmer.
  
  2. While the soup simmers, keep the lid askew, and
  season to taste for about two hours  It's wonderful
  and freezes well.
  
  NOTE: #1 Put the dill and parsley in the mesh onion
  bag, to make for easier removal. Most would say to
  throw the veggies out, but I like to eat the carrots
  and the onion. The chicken is great in sandwiches or
  salad. I love it hot by itself, but you can put pieces
  in the soup when you serve. Add rice or noodles
  (cooked elsewhere) and of course there's always matzo
  balls. Enjoy,
  
  NOTE: #2 If you can't find a fowl, use a Perdue Oven
  Roaster, cut up. A butcher gave me this tip once and I
  now use it all the time. He cut it up too.  Lately I
  have been using the sweet potato in place of the
  parsnip. My family seems to prefer it that way.
  
  SOURCE: A Jewish Mother's Cookbook; Author, Elaine
  Radis; published on disk by ONE COMMAND SOFTWARE, 1995.
 
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