Grandma Betty's chicken soup

Chicken carcass or a small whole chicken (remove as much of the skin as possible)

place in large pot and cover with water, boil for a couple of hours, skim the bubbles from the top and discard.

now...if you have the time and the room in the fridge you can leave the newly created broth in the fridge overnight where the fat will rise to the top and harden, you can then remove it rather easily, if not then just skim as much as possible from the top, greasy soup is yucky.... I also put the broth through a sieve before I start but you don't have to I just have a fussy kid...

ok that was the hard/time consuming part...

put the broth on the stove and get it going at a gentle boil, add the following veggies, cut into bite size pieces...

celery
carrots
parsnips
turnips
onions

cut up and add to soup some fresh dill, fresh parsley and add some paprika too (for grandma Betty who came from Hungary) add to soup, cover and reduce heat, cook till veggies are tender.

ladle over wide egg noodles, or if you are feeling adventurous make some matzo balls.

season to taste with pepper and salt... enjoy, and remember grandma...