1 Quartered Empire Kosher Chicken (or 4 Empire Kosher Chicken legs w/thighs)
8 quart stock pot
1 tablespoon salt
1 teaspoon ground pepper
½ bunch fresh dill, washed well and chopped
½ bunch fresh flat leaf parsley, washed well and chopped
3 large carrots, cut in pieces
3 stalks celery, cut in pieces
1. Clean chicken, remove excess fat.
2. Place all ingredients in the 8 quart pot and fill with water to the top and cover.
3. Bring to boil, reduce to simmer (covered) for 2 hours.
Optional: 15 minutes before shutting flame, add 10oz of egg noodles OR make Matzo Balls as per direction on box but boil them in the soup, instead of their own pot of water (for 20 minutes).