Ronnie's Notes
Chicken soup has long been a mainstay of kosher cooking. But it takes hours to cook! This dish has the warmth, fragrance, and soothing comforts of homemade chicken soup, but takes much less time and because it’s served with cooked white rice or egg noodles it has all the elements of a complete dinner.
Instructions
Cooked white rice or egg noodles Rinse and dry the chicken parts.
Cut the carrots, parsnips, and celery into large chunks.
Heat the vegetable oil in a large sauté pan over medium heat and cook the onion, carrots, parsnips, and celery for 2–, stirring once or twice.
Add the chicken and place the vegetables and dill on top.
Pour in the stock and bring to a boil.
Cover the pan, turn heat to low-medium, and cook for , basting 3–4 times, or until chicken is cooked through.
Season to taste with pepper.
Serve the chicken and vegetables over the rice or egg noodles.
Pour the pan juices on top.
Makes 4 servings.