CHICKEN SOUP

• 4 to 5 pound chicken
• 3 quarts cold water
• 1 cup carrots, cut into chunks
• 4 celery ribs
• I onion, quartered
• 2 cloves, whole
• 2 peppercorns
• 1 bay leaf
• Salt to taste
• Few springs fresh dill

Wipe or rinse chicken.

Cut the chicken into two or four pieces depending on the size of the pot.

Cover with water and bring to a boil.

Add carrots, celery, onion, cloves, pepper corns, bay leaf, and salt. Simmer for 2 hours, skimming occasionally.

Strain the soup and cool. Refrigerate until yhe fat rises to teh top and can be seperated from the stock.

Bring the stock to a simmer again (add knaidlech/matzoh balls if desired) and heat for 15 or 20 minutes.

Season to taste.

To serve, pour soup into individual bowls, garnish with snipped dill.