Chicken soup recipe

I got a fun chain letter from an old high school classmate with whom I'd recently reconnected thanks to the miracle of the internet. The chain letter aims to place 36 recipes in your inbox. Here's the text of the letter, with suitable redactions to preserve privacy, of course:

Hello, All!

I don't normally do chain letters, but a few extra recipes are always nice and it seemed like a good way to get some old (junior high/high school) folks hooked up by email. So here goes... This came originally from (one of our old classmates) and you'll all recognize a few names on the distribution list as former folks from "the hood."

Please send a recipe to the person whose name is listed in the number 1 position below (even if you don't know him or her) and it should preferably be something quick, easy and without rare ingredients. Actually, the best one is one you know in your head and can type out and send right now.

1. (Insert the name of the person who started the chain, or from whom you received the chain letter)

2. (You)

Then, copy this letter into a new e-mail, move my name to the number 1 position and put your name in the number 2 position. Only your name and mine should show when you send your e-mail.

Send the email to 15 friends.

You should receive 36 recipes if everyone follows through. It's fun to see where they come from!! Seldom does anyone drop out because we can all use new recipes. The turn around is fast because only 2 names are on the list!

This is somewhat out of character, but it’s a fun idea. Enjoy, if you care to.

It sounds like a fun way to reconnect with people, as well as a great way to get practical recipes. Here's the recipe I submitted:

Chicken Soup

The beauty of this recipe isn’t the ingredients, which you can alter as you please, but in the preparation, which requires a little up front work, but results in a clear broth without any effort, followed by easy clean-up.

• One medium sized chicken, rinsed and with the giblets removed
• 1 large turnip, cut into about six pieces
• 1 medium onion, cut into about six pieces
• 1 medium rutabaga, cut into about six pieces
• 1 medium leek, cut into about six pieces
• 3-4 celery stalks, cut into 2 inch long pieces
• ½ pound of carrots, cut into bite size pieces
• Bunch of parsley
• Bunch of dill
• A ¾ inch long piece of ginger, cut into three pieces
• Salt and pepper to taste

Wrap the chicken in cheesecloth, so that it won’t disintegrate into the broth. Place in a large soup pot.

Wrap the cut turnip, onion, rutabaga, and leek in a cheesecloth bundle (or two bundles if you prefer) and add to the soup pot.

Wrap the Celery and carrots in a cheesecloth bundle and add to the soup pot.

Wrap the parsley, dill and ginger in a cheesecloth bundle and add to the soup pot.

Cover the ingredients with water and bring the pot to a boil, stirring occasionally, so that water can flow around the various bundles. Then, simmer for 2-3 hours, stirring the bundles around occasionally.

Once you remove the soup from the flame, allow it to cool a little. Then remove the cheesecloth bundles. You’ll have a perfectly clear broth. I usually throw away the bundles with the turnips, etc., and the parsley, etc. Once it’s cool enough, I shred the chicken and add it to the soup when I serve it, or use the chicken in other recipes, such as tacos. I also like to add the celery and carrots to the soup when I serve it.

I also like to add matzo balls when it’s all over.