Gail Barzilay Chicken Soup Recipe
May 1st, 2008 by Chicken Recipe
1 onion
1 turnip
1 parsnip
2 small celery stalks with leaves diced
1 half leek washed well and diced
2 large carrots peeled and cut in pieces
1 tomato quartered
small bunch of Italian parsley
small bunch of fresh dill
small bunch of cilantro, washed well
one half of chicken breast (bone in) washed and skin removed
1 chicken leg, washed and skin removed
1 tbls cumin
1 tbls tumeric
1 tbls dried dill
salt and pepper to taste
Put 10 cups of water in large pot with all vegetables, fresh parsley and dill and a little salt and bring to a boil.
Add chicken, tomato, dried dill, cumin, turmeric, (salt and pepper to taste).
Lower flame to medium low and simmer for about an hour. Keep tasting to make sure the spices are right and seasoned to taste.
Note: May dice chicken up and add to soup after cooking if desired. Also may add matzo balls, rice or small noodles if desired.
This soup usually tastes richer the next day.