It's almost Seder again. I am trying to figure out what to do with this particular meal. As always I lean to turkey, but seder with just the five of us feels like a ton of bird and not that many eaters. I'd invite the neighbors, but they are all away for spring break. So that leaves me with a big pot of chicken soup.
Which brings me to chicken soup. Again, my mother-in-law gave me the great soup hint of putting a sweet potato in the soup pot. This improves the color and flavor, especially if you are souping a chicken that doesn't bring a lot to the pot. And remember - cook for two hours!
Chicken soup -
Into the pot goes -
1 Whole chicken - skin, bones - the whole meghilla (that's Purim I know - but hey)
2 ribs of celery, cleaned and chopped as small as you would like.
2 whole carrots - ditto
1 peeled sweet potato - cut it in half if you want to fish it out
1 large or two small onions - peeled and diced.
Salt
Cover with water.
Cook for two hours.
Cool and pull out the bones and anything you don't want in the bowls on the table. It's delish. Really.
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