Jewish Chicken Soup - cooking recipe

Ingredients

1 (3 to 4 lb.) chicken with gizzards
4 celery stalks
1 lb. carrots
8 dill sprigs or parsley
3 garlic cloves, smashed
1 parsnip
salt and pepper to taste

Preparation

Clean and cut all vegetables into 3 to 4 inch chunks.
Clean chicken; cut into about 8 pieces.
In a large soup pot, place vegetables, garlic and onion, then chicken with dill or parsley. Add cold water until chicken is covered.
Bring to a gentle simmer and cook for 2 hours.
Skim off foam occasionally.
Season to taste with salt and pepper.
Serve with rice or noodles and fresh challah bread for an authentic meal.