Shabbat CHICKEN SOUP
2 Chicken Pullets 3-5 lbs. (Rinse well with cold water)
3 Carrots, peeled
1 Large Onion
1 Head of Garlic
1 Bay Leaf
1 Tablepoon of whole Peppercorns
Place everything in a pot and add enough cold water to cover everything, about 12-14 cups. Cover pot and bring to a boil, skim foam and turn flame to a simmer and cook for 5-6 hours. Strain soup. Refrigerate overnight and remove fat. Add the carrots back to the soup. Heat and Serve.
I use the leftover soup chicken for either: Chicken Pot Pie, Chicken Ala King, Chicken and Stuffing or Chicken Patties.
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