Lynn's Chicken Soup

Can be made up to four days in advance and refrigerated. Make sure to boil the soup before serving. Serve with Matzoh Balls.

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Ingredients

3 1/2 pounds raw chicken, cut up (including skin)		2 leeks, cleaned and chopped
1 teaspoon salt		2 to 3 onions, peeled and sliced
3 quarts cold water		1 to 2 bay leaves
1/8 teaspoon white pepper		1 bunch finely chopped fresh parsley
3 large carrots, coarsely chopped		1 bunch finely chopped fresh dill
4 large stalks celery

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1
Place first three ingredients in a large stock pot (not aluminum). Bring to a boil.
2
Skim for about 5 minutes, until the water is clean. Add the next 6 ingredients, plus half the parsley and half the dill.
3
Boil, with cover ajar, for about 1 hour. Halfway through, correct for salt and pepper, but do not oversalt. When there are about 15 minutes left, add the rest of the parsley and dill.
4
Allow soup to cool, uncovered. Remove chicken and carrots. Strain soup into clean pot.

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