|Bubbie's Chicken Soup|
This recipe is adapted from a recipe by Rabbi Abraham J. Twerski from "A Taste of Nostalgia: Tales and Recipes to Nourish Body and Soul" with Judi Dick, an Artscroll/Shaar Press editor. Rabbi Twerski enjoys cooking and calls himself a "volume" home cook, making dishes in large quantities and freezing them for later meals. This is Rabbi Twerski's favorite chicken soup.
5 quarts water
Fill a 12-quart or larger pot with the water, neck bones and beet. Bring to a boil and cook for 15 minutes. Add the chicken bones, onions, carrots, kohlrabi, parsley root, celery ribs, celery root and salt. Simmer for 2 hours. Add the zucchini and leek. Simmer 30 minutes.
Makes 5 quarts.
Recipe: Kosher, soup, meat