Real Chicken Soup

• 1 chicken, cut into 4 pieces
• 4 stalks celery, cut into 8 pieces
• 2 large onions whole with stem (easy removal; doesn't disintegrate in soup)
• 4 carrots, cut into 8 pieces
• 2 cloves garlic (optional)
• 1 tsp. turmeric (optional)
• 1 Tbsp. dry dill and parsley (or 1/2 bunch each, fresh), well washed
• 1 Tbsp. kosher salt
• 1/2 tsp. white pepper (black darkens soup)

1. Put chicken and salt into large (12 to 14 cup) soup pot and cover with cold water.
2. Let it come to a boil and lower heat. Remove all gray matter with ladle strainer so soup water is clear and clean.
3. Then add all vegetables, dill and parsley.
4. DO NOT LET SOUP BOIL; it must simmer slowly for about 1 1/2 hours.
5. This is what produces a clear, sweet broth.
6. Taste for seasoning.

chicken, stalks celery, onions, carrots, garlic, turmeric, dill, kosher salt, white pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=5755 (may not work)