This wonderful elixir is usually served on Friday night – the Jewish Sabbath known as shabbos, but this is so delicious it can be served anytime.
 

• 1 Fowl skinned and cut into 8 pieces
  (Note a fowl is a female chicken that's a bit like a mother-in-law - e.g. a "tough old bird". It can be purchased from any kosher butcher (the fowl, not the mother-in-law)
• 1 bunch of celery hearts, washed
• 8 carrots, peeled and cut into large chunks
• 2 parsnips, peeled and cut into large chunks
• 1 swede, peeled and cut into large chunks
• 1 large onion, peeled and cut into large chunks.
• 2 tablespoons dried paraley
• salt and pepper to taste
• 1 tablespoon chicken-flavored soup mix to every 2 1/2cups water used
• Clean the fowl, removing any excess fat and anything else that looks vaguely suspicious.

The Jewish Princess cookbook

Clean the fowl, removing any excess fat and anything else that looks vaguely suspicious.

Place it in a very large shissel (cooking pot).

Add all the rest of the ingredients and cover with cold water.

Bring the soup to the boil. As there is no skin on the fowl, YOU WILL NOT NEED TO STAND THERE FOR HOURS REMOVING THE SCUM - so this is a perfect recipe for Princesses.

Turn the heat down to low, cover the saucepan and leave to simmer gently for at least fve hours, or more. You can test when the soup is ready by using a fork - the chicken should be so soft that it should practically fall away from the bone, and the soup should be a deep golden colour.


TO SERVE

If you have made this in advance, then when you take the soup out of the fridge to serve, get rid of any fat that as risen to the surface by laying several sheets of kitchen paper on top of the soup. When you remove it, the fat will cling to the paper.

If you're not worrying about your carbs, it's traditional to serve this soup with matzo balls and egg noodles. Egg noodles can be purchased in any Kosher section of the supermarket or deli alongside matzo balls.

Ahhhhhhhhhhhhhhhhh. Jewish Princess Penicillin!

Soups -- Kosher Meat