Chicken Soup Broth Recipe

Ingredients

2 med. roasting chickens, cut up marrow bones

2 whole, unpeeled onions

4 whole, unpeeled parsnips

1/2 c. celery leaves or stalks

1 tsp. salt

1 rutabaga, peeled and quartered

1 large turnip, peeled and quartered

1 kohlrabi, quartered

6 carrots, peeled

6 Tbs. parsley, chopped

6 Tbs. dill, snipped

1/4 Tb. pepper

Preparation

Bring chicken to a boil in salted water and skim off froth. Add remaining ingredients and simmer, covered, for 2 1/2 hours. Strain liquid, reserving chicken and carrots and discarding the remaining vegetables. Refrigerate broth and skim fit. Cut chicken and return to broth. Add cooked carrots and noodles/matzoh balls, reheat, and serve.