Serves: 4 - 6

Chicken soup is traditionally made by simmering a fowl with giblets in water flavoured with a variety of vegetables. However, if the fowl is to be casseroled rather than boiled for another dish, or a younger bird roasted or fried, then the soup can be made with just the wings and giblets with vegetables, and the flavour strengthened using a chicken stock cube.

Adapted from 100 Best Jewish Recipes by Evelyn Rose and Judi Rose, Pavilion

Ingredients

Name: Traditional chicken soup
Yield: 4 - 6
Ingredients: 1 whole or half chicken or fowl, plus wings and giblets (excluding livers); 2 tsp salt; 1 pinch of white pepper; 1 large onion; 2 large carrots; Leaves and top 5 cm of 2 celery stalks; 1 sprig of parsley; 1 very ripe tomato; To serve; knaidlach or lokshen, vermicelli or egg noodles

1 whole or half chicken or fowl, plus wings and giblets (excluding livers)

2 tsp salt

1 pinch of white pepper

1 large onion

2 large carrots

Leaves and top 5 cm of 2 celery stalks

1 sprig of parsley

1 very ripe tomato

To serve
knaidlach or lokshen, vermicelli or egg noodles