Israeli Embassy Chicken Soup

         Yield: 2 1/2 quarts
Categories: Soups, Ethnic, Poultry

1 Soup Chicken Chicken Feet 3 1/2 qt Water 2 Onions 1 tb Salt 3 Carrots 3 Stalks Celery 2 Sprigs Dill 3 Sprigs Parsley Clean the chicken and the feet thoroughly. (The feet add strength to the soup, so use as many as you can get.) Combine in a deep saucepan with water and onions. Bring to a boil and cook over medium heat for 1 1/2 hours. Add remaining ingredients. Cover and cook over low heat for 1 hour longer or until chicken is tender. Remove chicken and strain soup. Use the chicken in other dishes or serve with the soup.