Libby’s Chicken Soup

Makes 2 ½ qts.

1 5 to 6 lb chicken or hen (I’ve also used one 4 pound cut up chicken and 2-3 lb. wings. You can also use necks)
2 ½ to 3 qts. water
1 small or ½ medium parsnip
1 small petrouchka (root of Italian parsley)
(I’ve never been able to find this so it must not be important)
1 small or ½ large knob celery
1 medium onion
1 medium leek
2 medium carrots
2 ribs celery w/ leaves
3 or 4 sprigs parsley, preferably Italian
A bit of fresh ginger, peeled and cut into chunks
White pepper to taste
Pinch of sugar, if needed
Garnishes: parsley, dill, noodles, rice, matzoh balls

1. Quarter chicken so it can be covered w/ as little water as possible. Trim all excess fat from
the neck opening and undersides of quarters. Remove skin from neck and wash neck. Scrape
gizzard clean and rinse, along with heart. Discard liver.

2. Place chicken, giblets, and 2 t. salt in tall straight-sided soup pot, preferably not aluminum;
and add just enough water to barely cover—ideally not more than 2 ½ qts. If you need more
water to cover, then the pot is too wide.

3. Bring water to boil, reduce heat, and simmer uncovered, skimming scum off surface as it
rises. When soup clears, cover and simmer slowly but steadily for about 45 min.

4. While soup simmers, prepare vegetables. Scrape parsnip, carrots, peel knob of celery and
and onions, trim and wash leeks well to remove sand. Add along w/ washed celery ribs
w/ leaves and parsley sprigs.

5. Bring back to simmer and cook for 1 ½ hrs. longer or until meat begins to fall from bone.

6. As soup cooks, add a little salt gradually, if needed. Do not add too much or soup will
become salty as it cooks down.

7. Remove chicken and vegetables with a slotted spoon and set aside. Let soup cool; strain it
through a very fine sieve. Rinse original soup pot.

8. Season soup w/ tiny bit of white pepper, if desired. If soup has acid edge, add the tiniest
pinch of sugar. Most times, the root vegetables provide enough sweetening.

9. Serve soup scalding hot. Never boil it in the reheating or it will turn cloudy. Serve in wide,
flat bowls, ladeled over noodles, rice, or other garnishes and liberally sprinkle w/ parsley.