This easy soup recipe is perfect for winter lunches.
4 packages of chicken bones
3-1/2 quarts of water (enough to cover)
1 large whole onion, peeled
1 tbsp salt
3 celery stalks with leaves
2 sprigs dill
3 sprigs parsley
Step 1: Clean bones. Place them in a large soup pot and add water and onion. Bring to a boil, and skim if there is any fat on top. Cook over medium heat for 1/2 hour.
Step 2: Add remaining ingredients, cover and cook over low heat for 1 hour or until all vegetables are tender.
Step 3: Remove bones and vegetables and strain soup. If desired, carrots can be left in the soup. Serve with or without matzoh balls.