Chicken Soup

Chicken Soup from Marion Kremer.

INGREDIENTS:

• 1 large pullet (5-6 lb. kosher chicken)
• 2 lbs. carrots
• 5-6 stalks celery
• 1 Vidalia onion
• 1 turnip
• 1 parsnip
• 3 springs parsley
• 2 pieces of kosher flanken, about 6 ounces, bone in
• Salt to taste
• Noodles

1. Clean the chicken and cut into pieces.
2. Put the onion, turnip, parsnip, flanken, and the chicken in a large soup pot.
3. Cover with 2 gallons of water. 
4. Add celery, cut into pieces.
5. Add Italian parsley (not needed to cut up).  Cover.
6. Boil, turn heat down to simmer, for 4-6 hours.
7. Skim the surface for cooking debris regularly.
8. Add the carrots.
9. Simmer for another two hours.
10. Turn off the heat, let it cool. 
11. Put chicken pieces in one bowl, put flanken in another
12. Throw out the parsley, turnip, parsnip, onion.  
13. Add salt to taste.
14. Create small pieces of chicken to add to the soup.  Throw out bones, skin, gristle.
15. Cook the noodles separately.  
16. Make matzoh balls  (use recipe on the can of matzoh meal).  For lighter matzoh balls, add an extra egg.  For denser matzoh balls, use less water.

Serve the soup with matzoh balls, pieces of carrot, celery and chicken.  Add noodles.  Sprinkle with fresh parsley, if desired.

For best results, store noodles  and matzoh balls separately; add when ready to serve the soup.