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Israeli embassy chicken soup

Yield: 2 1/2 quarts

Ingredients:

• 1 Soup Chicken Chicken Feet
• 3 1/2 qt Water
• 2 Onions
• 1 tb Salt
• 3 Carrots
• 3 Stalks Celery
• 2 Sprigs Dill
• 3 Sprigs Parsley

Instructions:

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. Source: San Francisco Examiner Typed by Katherine Smith

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