Instructions: Place the chicken in a very large stockpot with enough water to cover.

Bring to a hard boil and skim off the top. Add all the vegetables and seasonings. Bring to a boil once again and then reduce heat to low and cook for about 2 1/2 hours.

Remove the chicken and serve as you wish. Remove the vegetables, separating the carrots from the rest, and strain the soup. In order to remove the fat, I suggest using a gravy separator or placing the soup in the freezer for a short while, allowing the fat to rise.

As you know, clear chicken soup can be served many ways: with noodles, matzo balls, kreplach, etc. However, you may puree the vegetables you have removed and return them to the broth. This will only enhance the flavor.

Some prefer only the carrots.

For chicken in the pot: Remove the chicken meat from the bones and serve in large bowls of soup with matzo balls or noodles, or both, etc.

Yield: 16 servings.

Rubin.

NOTES : Its good for whatever ails you! Try this with Matzo Balls, using the recipe that follows. Chicken soup with Matzo Balls was always a part of a Holiday meal in our home.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.