9:22 AM 3/20/98
rfcj

Chicken Soup with Matzo Farfel

1 (5-pound) chicken, cut into serving pieces 
3 medium onions, peeled and diced 
3 to 4 quarts water 
16 small carrots, peeled and cut into 1-inch pieces 
1 large celery root, peeled and thinly sliced
1 tablespoon minced fresh dill 
Salt 
Freshly ground black pepper 
1 cup matzo farfel, boiled and drained 

In a large, heavy Dutch oven or pot, place chicken pieces, onions and
enough water to cover. Bring to a boil over high heat. Using large
spoon, skim off foam that rises to top. Add carrots, celery root and
dill. Cover, leaving lid ajar; simmer 1 hour. Add salt and pepper to
taste. Uncover; simmer 30 minutes. 

Let soup cool to room temperature; refrigerate. After soup has cooled,
remove fat that has hardened on top. Bring soup to a boil.  Add farfel;
simmer to heat through. Ladle into heated soup bowls. 

Yield: 10 to 12 servings. 

Source: "A Passover Seder With Israeli Flavor"
         Judy Zeidler
         ST. LOUIS POST DISPATCH (on-lin edition), 4/17/89
