Jewish Chicken Soup(Penicillin)

• 12 c. water
• chicken parts (back and wings are best but may use any parts equal to 1/2 small chicken and giblets (not liver!)
• 3 carrots (fresh with tops, if possible)
• 3 stalks celery with green leafy part
• 1 medium onion
• 3 cloves garlic
• 1/2 bunch dill
• 2 parsnips (if available)
• salt and pepper to taste

1. Bring water to boil.
2. Add chicken, peeled carrots, whole celery, whole onion, garlic, dill, parsnips, salt and pepper. Simmer 2 hours until chicken falls from bone.
3. Cool.
4. Remove vegetables and chicken from liquid.
5. Pour liquid through strainer to clear broth.
6. (May be done twice.)
7. Place in fridge to solidify fat and skim from top.
8. Carrots, celery and onion may be sliced and added to soup or pureed for creamier mixture.
9. Remove chicken from bone.
10. Cut into pieces and add to broth.

water, chicken, carrots, celery, onion, garlic, dill, parsnips, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=814651 (may not work)