JEWISH CHICKEN SOUP
We are talking folk medicine here. Jewish Penicillin!

1 lg boiling chicken 5-6 lb.
10-12 quarts water in a stock-pot (boiling and to cover the chicken)
1 lg Onion quartered
3 Celery stalks
1 Parsnip
1 lg -Sweet potato
5 large Carrots
1 cup Dill
1 cup Parsley

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.

While the soup simmers, keep the lid askew, and
season to taste. Simmer for about two hours.

NOTE: Put the dill and parsley in the mesh onion
bag, to make for easier removal.

You can chop the vegetables and put back into the soup,
or you can leave it as a clear broth. It may need to be strained through a cheesecloth lined strainer for a clear broth (consume).

The chicken is great in sandwiches or salad or you can put pieces in the soup when you serve.

Add precooked rice or noodles or matzo balls.