Chef's Quick Tip: Chicken Soup

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This week, Chef Leah Shemtov shows Tina Redwine how to make Passover recipes. If you have any questions, please email tredwine@news12.com.

Chicken Soup 

3-4 lbs chicken bones

4 carrots peeled 

2 celery stalks

1-2 parsnips 

1-2 turnips 

2 onions peeled 

1 zucchini peeled (optional)

½ leek (optional)

2-3 tablespoons salt

Directions: 

Fill an 8 quart pot half way with water. Add the chicken bones and bring to a rapid boil. Skim the water and add all the peeled vegetables . Bring to a second boil then simmer covered for 2 hours on a very low flame. Remove the vegetables. For a clear broth, pour the soup through a larger mesh strainer.

Contact:

Leah Shemtov
Chabad Stamford
www.StamfordChabad.org

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