October 09, 2016
Dinner, Soups/Stews, Poultry,
Eastern European, Jewish, Budget-Friendly, Easy/Beginner Cooking, Entertaining, Fall/Autumn, Rosh Hashanah, Sunday Dinner, Winter, Stove Top more
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"Serve with Matzo Balls and Egg Noodles. The longer this cooks, the better.
The "real" Jewish chicken soup involves large amounts of chicken barely covered with water, salted and simmered for hours, then defatted. My version is a lot easier and it tastes just as good. Kosher canned chicken broth makes this soup authentic tasting, so try to find it in the supermarket."
Place all of the ingredients ( except for the matzoh balls and noodles) into a large pot, bring to a boil, then lower the heat.
Simmer , stirring occasionally, for at least 6 hours.
Remove the bones, salt and pepper to your to taste then serve.
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