Israeli embassy chicken soup

2 1/2 quarts

Ingredients

Quantity Ingredient
1 Soup Chicken
Chicken Feet
3½ quart Water
2 Onions
1 tablespoon Salt
3 Carrots
3 Stalks Celery
2 Sprigs Dill
3 Sprigs Parsley

Directions

Clean the chicken and the feet thoroughly. (The feet add strength to the soup, so use as many as you can get.) Combine in a deep saucepan with water and onions. Bring to a boil and cook over medium heat for 1½ hours.

Add remaining ingredients. Cover and cook over low heat for 1 hour longer or until chicken is tender. Remove chicken and strain soup.

Use the chicken in other dishes or serve with the soup.

Source: San Francisco Examiner Typed by Katherine Smith

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