My Doctor'S Mama'S Chicken Soup - cooking recipe

Ingredients

2 -3 lbs chicken, cut up
3 onions, peeled, halved
5 carrots, peeled, chunked
2 stalks celery & leaves, cut into chunks
1 small turnip, peeled, chunked
4 garlic cloves, peeled
1 bay leaf
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon sugar
1/4 cup white wine
1 tablespoon fresh dill (Don't omit!)
water, to cover

Preparation

Put chicken, onions, 2 unpeeled carrots, 2 celery stalks, turnip, garlic and bay leaf in a large soup pot. Fill with water to within two inches of top of pot and cover. ( I use a big soup pot, like a 15qt. If you like stronger soup, use a smaller pot.) Set over high heat and bring to a boil. Lower heat and simmer uncovered, for 2 hours. Occasionally skim the froth as it develops on the surface and discard.
Remove from heat. Place a colander in another pot big enough to contain the stock. Pour soup through the colander into the second pot. Remove colander to separate stock from vegetables and chicken pieces.
Pour the stock back into the pot. Let cool and then refrigerate stock several hours to overnight. Meanwhile, remove chicken from the bone, tear into edible pieces and set aside. Discard vegetables and bones.
Remove and discard congealed fat from the surface of the refrigerated stock. Place the pot of stock over high heat and bring to a boil.
Lower heat and add salt, pepper, dill and sugar. Simmer about 30 minutes. Add sugar and wine, simmer another 10 minutes. Adjust salt and pepper to taste. Lower heat enough to keep soup hot, add reserved chicken. Can add matzo balls or egg noodles as desired.
Can be frozen before adding matzo or noodles if desired.