Instructions: Add 2 - 3 litres of water to a pot. Place pieces of chicken, top rib, large dices of vegetables, salt and pepper, and cook until meat is ready, approximately 2 hours, on slow heat.

Once cooked, take top rib and chicken pieces out and strain stock, leaving the vegetable pieces out. You should have a clear stock.

You can serve the soup with noodles, Kreplach (mince dumplings/ravioli), or matzo balls.

KREPLACH:
Using the meat from the cooked chicken and top rib, place in blender and mince. Add one chopped and fried onion.

Make a pastry from plain flour, egg and water. Fill pastry with about a

tablespoon of the mince mixture and cook in water for about 20 minutes.

Add to chicken soup and serve hot with a sprinkle of fresh dill, if desired.

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