Jewish Soups and Salad Recipes
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1 (3 to 4 pound) kosher chicken, cut into eighths
3 scraped carrots, cut into thirds
1 whole medium onion
2 stalks celery (optional)
1/2 bunch fresh dill (do NOT use dried dill weed)
Clean chicken and put into a Dutch oven. Cover with water up to
1/8th from the top of the pot. Add carrots, onion and celery. Start
cooking over high heat until water starts to boil, then lower flame
to between medium and simmer. Cook uncovered for 50 minutes.
Add fresh washed dill (including the stalks), and continue cooking
for 15 minutes. Remove dill and throw away.
You can serve the soup with matzo balls following the directions on
the box of matzo meal.
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