Jewish Grandmother’s Chicken Soup

 

1 (4- or 5-pound) cut-up stewing hen or chicken

2 large onions, quartered

2 large celery ribs with leaves, quartered

2 large carrots, quartered

1 parsnip, quartered

1/2 C. parsley sprigs

1 bay leaf

I 1/2 tsp. salt

3/4 tsp. whole black peppercorns

 

In a large stockpot, place all ingredients and enough water to cover by 1 inch, about 4 quarts. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, 1 1/2 hours. Add additional water if needed to keep chicken and vegetables covered. Strain soup, reserving chicken but discarding vegetables and herbs. When chicken is cool enough to handle, pull meat off bones in chunks. Refrigerate broth for at least 1 hour, then spoon off congealed fat. To serve, reheat broth. Add chicken meat and simmer 2 minutes, or until heated through.