chicken soup for the Nativ Soul

So it's 6;30 in the morning and the phone rings that alone is enough to make you uneasy... then you realize that the call is from Israel after I had already talked to Sam and told her Good Shabbos... oh no what can it be.....

"Mom, we want to have chicken soup for Shabbos and no one knows how to make it." That's right she travels by bus all the way from Be'erSheva to Yeruchem so she can make chicken soup and celebrate shabbat with some friends that have returned to the nest.....

So here it is... chicken soup your mom's way.

for every whole chicken (already plucked, but leave the skin on) or enough pieces to make a whole chicken you will need 1 good sized onion, 3 celery stalks (leaves attached), 3 carrots (leaves attached) 2 good sized cloves of garlic, some parsley (a handful), 1 bay leaf and a parsnip (white, looks like a carrot tastes like a radish). Salt and Pepper to taste.

Put everything in a pot and fill with water to about 3-4 inches above the stuff in the pot. Bring to a boil for about 15 minuets and then reduce to a simmer for about 3 hours after 2 hours taste it and see if you need any more salt otherwise just let it keep simmering.

After it has cooked you want to strain the broth from the rest of the stuff. Peal the chicken meat off the bone it can be frozen for other things later or just put back in the soup. If you are serving it with the next meal you can put the carrots back otherwise eat the carrots and put in fresh when you reheat the soup.

The broth can be frozen for up to 4 months or it can be kept in the fridge for up to 3 days.

I hope you had a good shabbos... I am looking forward to sharing a shabbos with you very soon.