Ziva’s Chicken Soup

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Submitted by Debbie Tenzer

  • 6 chicken legs or thighs
  • 2 peeled onions, whole
  • 1 peeled parsnip, whole
  • 6 celery stalks, chopped into 1-inch pieces
  • 6 carrots, peeled and chopped into 1-inch pieces
  • 1 bunch of flat-leaf parsley
  • 1 bunch of fresh dill
  • 1 bay leaf
  • 1 Tablespoon salt
  • 1 teaspoon pepper
  • 1 chicken bouillon cube

Toss everything into a big pot. Cover with 10 quarts of cold water and heat. Bring to a boil; then simmer for an hour. Strain vegetables and chicken, and cool the broth overnight in the refrigerator. Skim off the fat. Add carrots, celery and cut-up chicken to the broth. You may add other vegetables, noodles, rice or dumplings. Heat thoroughly and adjust the seasoning.

From Do One Nice Thing: Little things You Can Do to Make the World a Lot Nicer, by Debbie Tenzer, published by Crown Publishers.

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