Recipe for Israeli Embassy Chicken Soup


1 soup chicken
1 chicken feet
3 1/2 quart water
2 onions
1 tablespoon salt
3 carrots
3 stalks celery
2 sprigs dill
3 sprigs parsley


Clean the chicken and the feet thoroughly. (The feet add strength to the soup, so use as many as you can get.) Combine in a deep saucepan with water and onions. Bring to a boil and cook over medium heat for 1 1/2 hours.

Add remaining ingredients. Cover and cook over low heat for 1 hour longer or until chicken is tender. Remove chicken and strain soup. Use the chicken in other dishes or serve with the soup.

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