Bryan's Israeli Chicken Soup

Total Time: 4 hrs 25 mins Preparation Time: 25 mins Cook Time: 4 hrs

Ingredients

• Servings: 10
• 1 medium chicken
• 3 carrots
• 1 stalk celery
• 1/4 cup dill weed
• 1 medium onion
• 2 small zucchini
• 2 -3 sweet potatoes
• 1/4 salt
• more salt, to taste
• pepper

Recipe

• 1 take out the parts of the chicken that you don't want to eat, remove the skin, but do not debone.
• 2 in the pot, cover the bird with water.
• 3 boil the birdie on medium high heat.
• 4 when the chicken starts turning , add the dill with 1/4 cup of salt and some pepper.
• 5 while the birdie boils, wash and chop your veggies.
• 6 don't cut the dill, as this will make it very hard to remove later.
• 7 when you've gotten this far, take the bird out of the pot and bring th heat down to a mere simmer for the time being.
• 8 remove all the chicken meat from the bones, but make sure to keep the bones.
• 9 throw the meat and bones together into the pot (except maybe small bones that you would miss when removing the bones from the soup).
• 10 throw the potatoes in first, add all the veggies, then add the dill on top of everything else.
• 11 bring everything to a boil and cook the soup for about an hour.
• 12 make sure it dosn't boil too hard, as this makes the veggies taste bitter.
• 13 after an hour, take out the chicken bones and skim out the dill weed--this is the hardest part!
• 14 boil the soup some more, until the potatoes and other veggies are soft and squashy and the chicken is softened.
• 15 add salt and pepper to your own taste.
• 16 let it all stand for about fifteen minutes, so the elements have time to steep without boiling.