Chicken soup

MAKES 6 SERVINGS

4 quarts water, or more to cover

1 whole onion, peeled

4 parsnips, peeled and left whole

1 chicken, preferably stewing or large roaster, with skin, cut up

1/2 cup celery leaves

2 tablespoons fresh flat-leaf parsley

2 tablespoons fresh or 2 teaspoons dried dill

1 tablespoon salt

1/4 teaspoon pepper

6 peeled carrots, cut in 1-inch chunks, plus 1 left whole

Nockerl (optional; recipe below)

Bring all ingredients except carrots to a boil. Cover and simmer gently for 3 hours. Skim off skin that forms at the top. Add carrots and simmer 1 hour more, or until everything falls a part. Strain and serve with nockerl (dumplings; recipe below), if desired. Cut whole carrot into slices and serve in the soup.

From Joan Nathan's Jewish Holiday Cookbook by Joan

Nathan (Schocken Books, $29.95)

Nutrition facts per serving: 252 calories, 4 g fat, 1 g saturated fat, 77 mg cholesterol, 29 g carbohydrates, 26 g protein, 1,281 mg sodium, 7 g fiber

NOCKERL (EGG DROPS)

2 tablespoons melted chicken fat or pareve margarine

4 eggs

7 to 8 tablespoons flour

Salt to taste

Let melted chicken fat or margarine come to room temperature; add to eggs, 1 at a time, beating after each addition. Add flour slowly while continually beating with a whisk or fork. Add salt

Drop the nockerl into boiling soup by placing a small amount on the tip of a teaspoon, putting spoon in the soup, and leaving it in for a moment. Boil for 10 minutes and serve.