Chicken Soup - cooking recipe

Ingredients

4 lb. chicken backs and necks
3 1/4 qt. water
3 onions, peeled
2 cloves garlic
1 bay leaf
2 chicken bouillon cubes
1 1/4 Tbsp. salt
3 carrots, peeled
1 Tbsp. dried parsley
1 tsp. dried dill

Preparation

Place chicken, onions and water in a 12-quart pot.
Bring to a boil; lower heat and simmer for 2 to 3 hours, skimming off top as necessary.
Add remaining ingredients, except for dill and parsley; cover and simmer for 1 or 2 more hours.
If desired, soup can be strained at this point.
Add dill and parsley and cook for 15 minutes more.
Refrigerate overnight.
Skim off fat before reheating the next day.
Serve with Knaidlach.
Makes approximately 8 servings.