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Chicken Soup
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This tasty recipe complements any (meat) meal. My wife removes the chicken from the bone and returns it to the soup rather than discarding it or re-using it in another recipe, as this recipe suggests.

Serves: Makes 2.5 quarts

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Ashkenazi Meat Soup

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1 soup chicken (we just use a whole cut-up chicken)
2 cubes chicken bouillon
3 1/2 quarts water
2 onions, sliced
2 sprigs dill, chopped
1 tbs. salt
2 carrots, cut in large sections
3 celery stalks, cut in large sections
1 parsley root, chopped
3 sprigs parsley, chopped
1 tsp. lemon pepper salt


  1. Clean chicken thoroughly.
  2. Combine in a deep saucepan with water, onions, and bouillon.
  3. Bring to a boil and cook over medium heat for 1 hour.
  4. Add remaining ingredients, cover and cook over low heat 1/2 hour longer, or until chicken is tender.
  5. Remove chicken and strain soup.

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