Try your hand at Ruth’s winter-warming chicken soup recipe!

Had enough of the snow and cold already? Does it feel as if we’re already living in “Groundhog Day” or what? Maybe what you need is a bowlful of comfort to warm you up, body and soul. If that sounds good to you, and you know your way around a kitchen, why not try Ruth’s own recipe for chicken soup, just as she gave it to Margaret Daykin when she cooked it up on the morning show on Fox 8? Get your ingredients together and get simmering…you’ll feel better just smelling the aroma. What’s her secret that gives it that extra snap of flavor? Fresh ginger…don’t leave it out!

Ruth’s Chicken Soup Recipe

1 brined chicken, 3-4 lbs. (may be left whole or cut up–your preference)
2 large onions, skin left on, washed very well and cut in half (this will give your soup a lovely color)
1 small leek, washed well and cut in half
3 large carrots, peeled and cut into chunks
2 parsnips, peeled and cut into chunks
4 stalks celery, with tops, cut into chunks
6 cloves fresh garlic
1 2-inch piece fresh ginger, peeled and cut in half
1 celery root with tops, cleaned and cut into chunks
10 black peppercorns
Salt to taste
1/2 bunch fresh dill, washed
1/2 bunch fresh Italian parsley, washed

Put chicken in a large pot with enough water to bring the level 2″ above the chicken. Bring to a slow boil and skim the foam. Once foam is skimmed, reduce heat to a simmer and add all the other ingredients. Dill and parsley should be on the very top.

Cover the soup, with the lid slightly ajar. Let simmer for 2 to 2 1/2 hours, until chicken is very tender. Let soup cool and strain. Save chicken and vegetables. Take chicken meat off the bones. Add meat back to soup, along with some of the vegetables.

Serve with noodles, matzoh balls, or dumplings.

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