Fresh Chicken Soup

Bring all ingredients to a boil in a large pot. Skim with a large flat spoon.

Bring clear soup to a simmer at low temperature, half-covered, for two hours. Allow to cool.

Spread a strainer (colander) with clean muslin (straining cloth) and hold over a large vessel or bowl. Pour off the clear soup.

The cooked Henderl can be used in another recipe. Do not use the other solid parts and discard.

Cover the clear soup and refrigerate.

Skim fat off the surface before using.

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