- 3.5-4 pounds whole kosher chicken
- 1 onion, peeled and sliced in half, roots intact
- 2 carrots, peeled
- 1-2 turnips, peeled
- 2 ribs celery, washed
- 2 root parsley, cleaned
- 1 bunch flat-leaf parsley, washed
- 2 scallions
- salt and pepper to taste
Bring a large stock pot of water to a boil. Add all ingredients, then turn to medium and simmer for 3-4 hours until broth smells very rich and flavorful. Strain any fat that has floated to top. Remove chicken and vegetables and discard all vegetables except for carrots. Separate meat from bones. Shred meat and add back to soup. Slice carrots and add back to soup. Optional: refrigerate soup for several hours and skim off residual fat.
Serve with either matzo balls, noodles or kreplach.