Chicken Soup
  • Cooking Time: 180
  • Servings: 6
  • Preparation Time: 20
  • 3-4 lb stewing chicken
  • 3-4 qts water
  • 1 tbs salt
  • 2 stalks celery
  • 1/4 tsp pepper
  • 1/8 tsp nutmeg
  • 1 whole onion
  1. Cover the chicken with water and let come to a boil. Cover; simmer slowly 3 or more hours, add the vegetables, boil 1 hour longer, strain, remove fat and add seasoning to taste. Let cool in broth. Serve soup hot adding matzo balls just before serving.
The following recipe is from Somebody’s Mother’s mother and grandmother because let’s face it, there should be a more palatable option than eating that dreadful fish en gelee out of a jar.