Classic Chicken Soup

By Jennifer Pirtle

Classic Chicken Soup
(Goldene Yoikh)
Serves 8–10
One 4–5 pound chicken
2 large celery stalks with leaves, sliced
2 large carrots, peeled and sliced in 2-inch diagonals
1 onion, quartered
3 sprigs of flat-leaf parsley
Salt and white pepper to taste

1. Clean and wash the chicken, place it in a large pot, and cover it with water.
2. Bring to a boil and skim the broth thoroughly.
3. Add the vegetables and seasoning. Cover and simmer slowly for about three hours. When it’s done, strain the soup. Serve as a broth or with vegetables and chicken.

Nutrition information PER serving: Calories 557; Protein 57 g; Carbohydrate 8 g; Total Fat 31.6 g; Saturated fat 8.8 g; Cholesterol 179 mg; Sodium 214 mg; Fiber 2.2 g
From Joan Nathan’s Jewish Holiday Cookbook by Joan Nathan (Schocken, Revised Edition 2004).

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