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1 chicken, quartered and cleaned of fat
Place chicken, onion, celery stalk with leaves and 1 sprig of dill in stock pot filled with 4 to 6 quarts of water. I use a stock pot so that there is enough room for the chicken and vegetables without overflowing.
Bring to simmer (just little bubbles around the sides of the pot)--Never to a boil. Then reduce heat to medium-low. This gentle heating ensures that the soup will remain clear.
Skim soup of fat and scum frequently. This usually takes approximately 30 minutes. Add 2 carrots, 2 parsnips, half of the turnip, 1 sprig of dill, salt and pepper and cook partially covered for 2 hours over very low heat. Add salt and pepper to taste. (See note)
Cut the remaining carrot and parsnip into 1" coins and cut the remaining turnip half into 1" cubes and steam separately over some of the broth.
Using a slotted spoon, remove chicken and vegetables from the broth. Debone the chicken, dice and save the meat for salad or crepes. Save the carrots, parsnip, and turnips for a delicious mash and discard the celery and onion.
Let the soup cool to room temperature uncovered until cool before refrigerating. If you leave the soup covered to cool, it will turn sour.
Refrigerate soup overnight and carefully remove remaining fat.
Tips and Variations:
Leaving the vegetables in the soup during cooking gives it a rich golden hue and a sweet flavorful broth. These vegetables will be too mushy to serve with the soup, but great as a mashed side. That's why I steam some of the vegetables separately to serve with the soup. For serving:
Garnish with fresh snipped dill.
Store vegetables and matzo balls separately from the soup or they will turn to mush and the soup will become cloudy.
Posted by Caryn Bloomberg
Nutritional Info Per Serving: N/A
4 to 6 quarts (1-1/2 to 2 liters) water
1 onion, whole and peeled
2 stalks of celery with leaves, cut in half
3 large carrots, whole, peeled
3 parsnips, whole, peeled
1 medium turnip peeled
2 to 3 sprigs, fresh dill
Salt, to taste
Pepper, to taste
Best made the day before.
Season with salt and pepper to taste. Add cooked diced carrots, parsnips, turnips, some shredded chicken and matzo balls. Add a fresh sprig of dill. Simmer gently to heat so the soup will remain clear.