chicken soup for knaidelach
traditional chicken soup recipe with carrots, celery, fresh parsley, dill, bay leaves, pepper and salt . kosher for passover, gluten free.
whole chicken or chicken pieces, celery stalks with leaves, chopped into thirds, whole carrots, peeled and chopped into thirds, large brown onion rinsed and halved, outer skin intact, sprigs of fresh curly leafed parsley, whole black peppercorns, whole cloves, bay leaves, bunch of fresh dill, lower stems removed, kosher or sea salt to taste
- 4 5 lbs whole chicken or chicken pieces
 - 6 celery stalks with leaves
 - chopped into thirds
 - 6 whole carrots
 - peeled and chopped into thirds
 - 1 large brown onion rinsed and halved
 - outer skin intact
 - 5 sprigs of fresh curly leafed parsley
 - 1 tbsp whole black peppercorns
 - 2 tsp whole cloves
 - 2 bay leaves
 - 1/2 bunch of fresh dill
 - lower stems removed
 - kosher or sea salt to taste

- rinse the chicken and place it in a tall stockpot.
 - cover the chicken with water, reserving about 3 inches of space at the top of the pot.
 - bring to a slow boil over medium high heat.
 - as the chicken cooks, a fatty foam will start to rise.
 - skim this foam from the surface.
 - add celery, carrots, onion, parsley, peppercorns, cloves, bay leaves, and a few sprigs of the dill to the pot.
 - add 1 tbsp of salt, then stir till all the vegetables are moistened and simmering in the broth.
 - cover pot, reduce heat to medium, and allow pot to simmer for two hours.
 - mince the remaining dill and set aside.
 - after the soup has simmered, allow it to cool for about 30 minutes.
 - strain the broth with a mesh strainer.
 - reserve the carrots, celery, and chicken discard parsley, cooked dill, cloves, peppercorns, and bay leaves.
 - pull meat from the chicken in bite sized pieces and return to the broth.
 - add carrots and celery back to the broth.
 - add the remaining minced fresh dill to the stockpot, then return the soup to a slow boil.
 - taste the broth.
 - add more salt, if desired be sure to add slowly, don't over salt ladle hot soup into bowls over matzo balls or gluten free potato knaidelach, if desired.
 - store unused knaidelach separately from the soup, otherwise they'll turn mushy.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 4 5 lbs whole chicken or chicken pieces
- 6 celery stalks with leaves
- chopped into thirds
- 6 whole carrots
- peeled and chopped into thirds
- 1 large brown onion rinsed and halved
- outer skin intact
- 5 sprigs of fresh curly leafed parsley
- 1 tbsp whole black peppercorns
- 2 tsp whole cloves
- 2 bay leaves
- 1/2 bunch of fresh dill
- lower stems removed
- kosher or sea salt to taste

 ### Assistant: The ingredients you'll need are:
- 4 5 lbs whole chicken or chicken pieces
- 6 celery stalks with leaves
- chopped into thirds
- 6 whole carrots
- peeled and chopped into thirds
- 1 large brown onion rinsed and halved
- outer skin intact
- 5 sprigs of fresh curly leafed parsley
- 1 tbsp whole black peppercorns
- 2 tsp whole cloves
- 2 bay leaves
- 1/2 bunch of fresh dill
- lower stems removed
- kosher or sea salt to taste


You can follows these steps to make the recipe:
- rinse the chicken and place it in a tall stockpot.
- cover the chicken with water, reserving about 3 inches of space at the top of the pot.
- bring to a slow boil over medium high heat.
- as the chicken cooks, a fatty foam will start to rise.
- skim this foam from the surface.
- add celery, carrots, onion, parsley, peppercorns, cloves, bay leaves, and a few sprigs of the dill to the pot.
- add 1 tbsp of salt, then stir till all the vegetables are moistened and simmering in the broth.
- cover pot, reduce heat to medium, and allow pot to simmer for two hours.
- mince the remaining dill and set aside.
- after the soup has simmered, allow it to cool for about 30 minutes.
- strain the broth with a mesh strainer.
- reserve the carrots, celery, and chicken discard parsley, cooked dill, cloves, peppercorns, and bay leaves.
- pull meat from the chicken in bite sized pieces and return to the broth.
- add carrots and celery back to the broth.
- add the remaining minced fresh dill to the stockpot, then return the soup to a slow boil.
- taste the broth.
- add more salt, if desired be sure to add slowly, don't over salt ladle hot soup into bowls over matzo balls or gluten free potato knaidelach, if desired.
- store unused knaidelach separately from the soup, otherwise they'll turn mushy.
- .

