Chicken Soup

This tasty soup can also be the basis for any stock or soup recipe and freezes really well ...

For the soup
1 Chicken, quartered
3 peeled cloves garlic
2 large finely chopped onions
4 finely chopped carrots
4 sticks celery finely chopped
1 each turnip, parsnip finely chopped
4 Bay leaves
2 tsp coarse ground black pepper
50g salt
4 pints water

Method

* Put all the ingredients in a large pot, bring to the boil, skim off any surface scum, boil on high heat for about 1 hour.
* Reduce the heat and cook for a further 1 hour.
* Taste and adjust seasoning if required.
* Ladle off as much of the surface fat as you can.

Lochshen - 25g per person of vermicelli
* Bring a pan of water to the boil, put in vermicelli and cook for 3 mins.
* Drain and divide between the soup bowls.

Kreplach
* 75g Medium Motza meal
* 75g ground almonds
* ½ tsp each salt & pepper
* ¼ tsp each ground ginger & cinnamon
* 25g melted butter
* 1 beaten egg
* 1 chicken stock cube

Method
* Mix all ingredients together and if a little dry, add some of the chicken soup a spoon at a time. The consistency should be very slightly sloppy.
* Put in the fridge for at least an hour and then roll into small balls.
* Mix the stock cub in a saucepan with about 750ml water, bring to the boil and add the Kreplach balls.
* When the kreplach has come back to the boil, reduce heat and simmer for 20 mins. Once cooked, add to the bowls with lochshen.
* All that remains now is for you to ladle the soup over the lochshen and kreplach and serve.