Chicken Soup



Chicken Soup

1 whole chicken (preferably a hen) cut into quarters

1 carrot

3 ounces celeriac

1 parsley root

1 medium-size onion, with skin on

2 garlic cloves

Pinch turmeric

Kosher salt to taste

Chopped fresh parsley and fresh dill

Rinse hen under cold water. Place in a pot large enough to hold hen and vegetables. Add all the remaining ingredients except the parsley and dill. Add cold water to cover. Bring to a boil, lower heat to a simmer, and cook for up to 3 hours.

Cool soup, skim fat and reheat. Add fresh chopped parsley and dill just before serving with matzo balls. Makes 8 servings.

Source: Adapted from Lea Junger

Per serving: 291 calories, 61 percent calories from fat, 19 g fat, 6 g saturated fat, 8 g monounsaturated fat, 118 mg cholesterol, 24 g protein, 3 g carbs, 0.5 g fiber, 104 mg sodium.

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