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Bubi's Chicken Soup

Note: This recipe was handed down to me from memory by myGrandmother, who survived Hitler's invasion of Austria and Poland in hiding for 4 years. This recipe has treated many a cold, flu, and asthma attack for her grandchildren, now fledged, who now make their own.

1. Use any size large pot, fill with chicken parts (depending on how much leftover meat you want for other dishes).  Use neck bones, heart, liver, and gizzards, too. Use 2 parts wings to 1 part other. The skin and bones are the keys to successful chicken soup. Skin is the fatty portion of the chicken.  My daughter's pediatrician believed in the beneficial properties of chicken fat for asthma and recommended it for my daughter, who is a severe asthmatic.  If fat is not desired, refrigerate overnight and skim off fat and save it for cooking in chicken dishes in place of  butter or oil.

2. Fill with water to cover the chicken.

3. Add leafy ends and the hearts of a celery head and several leaves of sorrel if you have it (adds a slight lemony flavor and may even help clarify the stock).

4. Add 1-3 carrots, depending on size of pot.

5. Cook til you see the fat forming on the surface. Chicken should be tender as well. About 45-
90 minutes, depending on how large the pot is and how much poultry you use.

6. I use a colander to strain soup. Bone meat, and you have two meals. (Our dog loves this final
step, because he gets some skin and scrap meat!)

7.  Serve  with rice, matzo balls (recipe is on the package of matzo meal), noodles, knishes, or as a base for sauces or pistou.



Note: This recipe was handed down to me by my maternal grandmother, Miriam Blasenstein,
who survived in hiding for four years during the Nazi occupation of eastern Europe.
1) Fill pot with water to cover the chicken.
2) Add leafy ends and the hearts of a celery head and several leaves of sorrel if you have it (adds a
slight lemony flavor and may even help clarify the stock).
3) Add 1-3 carrots, depending on size of pot.
4) Cook til you see the fat forming on the surface.  Chicken should be tender as well.  About 45-
90 minutes, depending on how large the pot is and how much poultry you use.
5) I use a colander to strain soup.  Bone meat, and you have two meals.  (Our dog loves this final
step, because he gets some skin and scrap meat!)
6) Use with matzo balls (recipe is on the package of matzo meal), noodles, knishes, or as a base
for sauces or pistou.