Chicken soup by Marth


Chicken on bones Water to cover chicken 2 peeled onions 2 cloves garlic 1 tbsp salt 3 peeled carrots A bunch parsley Fresh or dried dill to taste


Rinse chicken and place with water and onions in large pot.
Bring to a boil, skim off fat, lower the heat and simmer for 2 to 3 hours.
Add remaining ingredients; cover and simmer for another hour or more.
Strain the soup, remove cooked chicken from bones and add some to the soup, place in a clean pot and refrigerate overnight. (You can use the remaining cooked chicken in a casserole or chicken salad.)