Chicken Soup

Chicken Soup (Meat)

1 or more packages of chicken bones (way cheaper than using a whole chicken with less waste. . who really likes tons of boiled chicken?)
Dill (must be fresh, at least two store-sized bunches, maybe more depending on how many bones you are using- never too much, too little is not good, so don't be afraid to add more)
a few carrots (I used a handful of baby carrots)
A few ribs of celery
a shake of salt
a grind of pepper
water
pasta flakes, optional

Into a large pot with a lid, put the chicken bones, carrots, celery and dill. Add water until ingredients are covered plus an inch. Set on med-high to bring to boil.

Allow a full boil for about 1/2 hour, reduce heat to med-low/med and simmer for about 2 more hours.

Refrigerate at least one day.

Scrape solidified fat from top of soup, discard. Strain out the bones, meat and vegetables from the broth. Pour the broth through a strainer into a smaller pot, and heat to simmering on med heat.

Rinse off vegetables and set in one container. Rinse off bones, pick off the meat, shred, and set in other container. Discard mushy remains and bones from strainer.

Add flakes to simmering soup 5-10 minutes before serving.

To serve: Place a few pinches of the shredded meat and some of the surviving carrots and celery to a bowl. Ladle soup and flakes over. Be sure to warn people that although you used a little salt, it will probably need more, and even though you took pains to strain the fat out, it may still be a little greasy. Of course, it is actually perfect. = )

Notes: Alas, in the tradition of my mothers cooking, and her mother's before that, I have taken to cooking using a bit of this here and a dab of that there, until "it just looks right." Here is what I think I did to recreate my mom's chicken soup.

http://www.jewishsoups.com