Instructions: * You may substitute 2 medium onions, diced large.

Wash the chicken and remove all visible fat. Do not remove the skin because the skin adds flavor to the soup. Wash the gizzards.

In a 8-quart soup kettle or pot, place the celery, carrots, parsnips, and leeks or onions. Place the chicken halves on top of the vegetables. Add the gizzards, if desired, the dill, parsley, salt, pepper, and garlic. Add enough water to cover the chicken by 1-inch.

Bring to a boil and immediately reduce to a simmer. Skim away any scum that rises to the top. Place cover on the pot slightly askew and simmer gently for about 1 hour or until the chicken is tender.

Skim away any visible fat or grease the broth.

In a large bowl, place 2 cooked matzo balls and/or 2 cooked kreplach, and/or 1/2 cup of cooked thin noodles. Add a cooked chicken half and the soup. Divide the vegetables among the bowls. Serve hot with challah or another good bread. This makes a meal.

PlanoNet Lowfat & Luscious echoes

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