Classic Chicken Soup

Preparation info
  • Yield:

    2 ½ to 3 quarts

    • Difficulty


Appears in
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About


  • One 5- to 6-pound fowl or stewing hen (not a roaster) and its giblets (reserve the liver for another use)
  • 2 chicken feet or 1


Prepare the chicken: I find it easier to work with the chicken when it is cut up, so I divide it roughly into quarters. Remove all visible fat from the chicken and giblets. Remove the skin from the neck and the neck and tail openings. Wash all the pieces thoroughly, including feet or wings, and place in your largest stockpot, which should be tall and straight-sided. Add the water and about