Chicken Soup

During the cold winter months nothing sounds better than sitting by the fireplace and drinking hot coco or eating a warm bowl of chicken soup. Whenever I am sick or my family and I are snowed in my mom makes a giant bowl of chicken soup. When being snowed in or sick, a bowl soup always sounds good, and just the word "soup" makes my mouth water. Since I have had about 2 snow days I decided to help my mom in the kitchen to make a snow day classic. I hope you enjoy this recipe for chicken soup!

Ingredients:
1 Whole Chicken
1 Large Onion
6 Carrots
2 Parsnips
About a Handful Of Dill
Tops Of 3-4 Celery Stalks
2 Celery Stalks
Enough Water To Cover The Chicken
1 Spoonful Chicken Bouillon Paste
2 Teaspoons Salt

First quarter the chicken and add it to a big pot. Cover the chicken with water and turn the stove to medium heat. Quarter the onion, chop the carrots into thick pieces, chop the parsnips into thick pieces, and cut the celery stalks into thick pieces.

 After the chicken is partly cooked add the carrots, onion, parsnips, and celery to the pot. Then take a spoon and skim the fat off the top of the soup.

Add the chicken bouillon paste and salt to the pot and stir until the paste has dissolved. In a cheese cloth add the celery tops and dill and tie it closed with kitchen twine. Add the cheese cloth to the pot and stir the mixture until the cheese cloth is submerged into the soup.

Keep the pot over high heat until it comes to a boil, then put a lid on top of the pot and turn to low and cook for 2-3 hours.

When ready to eat take the cheese cloth and the chicken bones out of the pot and you are ready to serve. You can add matzo balls, rice, or egg noodles to the dish to add a starch if desired.

 Enjoy!