Bubbie's chicken soup

MAKES 6 SERVINGS

3 pounds chicken bones, washed and cleaned

1 small head celery leaves, removed and chopped

2 onions, peeled and chopped

3 large carrots, peeled and chopped

3 bay leaves

2½ gallons water

Salt and pepper, to taste

6 teaspoons of celery and carrots, diced

Salt and pepper, to taste

For soup: Preheat oven to 350 degrees. Roast chicken bones until golden brown. Place chicken bones, celery leaves, onions, carrots and bay leaves in a large soup pot. Cover with water. Bring to boil; reduce to simmer. Cook for 2 hours. Strain through chinois, reserving vegetables. Skim remaining fat from soup. Add salt and pepper, to taste.

For garnish: Bring small pot of water to a boil. Blanch celery and carrots for 30 seconds. Shock in ice water until cool.

To serve: Divide reserved vegetables into 6 soup bowls. Pour hot chicken soup over top. Garnish with blanched celery and carrots. Serve.

Additions, if desired: Matzo balls or noodles can be added to soup.

Eleven City Diner

Nutrition facts per serving: 51 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 10 g carbohydrates, 1 g protein, 415 mg sodium, 3 g fiber