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Chicken Soup

4-5 lb. chicken 
1 large onion
1 large carrot, sliced in rounds 
2 stalks of celery, with leaves
salt and pepper to taste  
5 quarts of water

Cover chicken with water in a large pot. Bring to a boil and reduce heat. Cover loosely and cook chicken for ½ an hour in simmering water. Skim the water as it cooks. Add vegetables and seasoning. Cover and cook until chicken is tender-about 3 hours, skimming as needed. When cool, remove onion and celery and strain soup if necessary. It is nice to leave in the carrot slices. You can chill the soup and remove any fat that congeals on top. Reheat and add more salt if necessary. Serve with matzo balls or noodles cooked in boiling water. Serves 8-10









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