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Best Chicken Soup This Side of Jerusalem

1 kosher soup chicken, 4 to 5 pounds, with the skin left on
2 pounds baby carrots
5 stalks celery
3 Spanish onions
2 parsnips
1 bunch fresh dill
1 bunch fresh, curly parsley
3 tablespoons coarsely ground or whole black peppercorns, to taste
10 to 12 kosher Telma consomme chicken cubes

Spray the bottom of a 12 quart stock pot with vegetable oil or PAM. Place the remaining ingredients into the pot.

Fill the pot with water to the 12-quart line. Put a lid on the pot, turn the flame to medium or high and bring the soup to a full boil.

Once it starts boiling, lower the heat to low or simmer.

Leave the lid on and let the soup cook for the next four to five hours or until the chicken falls off the bone and the vegetables become tender.

Remove from flame. Once the soup has cooled for at least a half hour, strain it through a colander or strainer. If desired, put some of the vegetables and chicken pieces back into the pot to flavor the soup.

Refrigerate the soup for 12 hours. Then, skim all the fat from the top.

If you wish, reserve the fat for use in matzoh ball mix.

Serves at least 30 people.

-- Sally Levenson and Peggy Kundin

Originally published on Thursday, October 08, 1998

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