Jewish chicken soup step-by-step

step 1: Boil the chicken, the mace, the saffron, 1 sprig of parsley and the carrots with 2 liters of water and salt and pepper to taste. Froth well and let the broth draw for about 45 minutes. After that time remove the chicken bolts, the carrots and the herbs from the stock. The roots and herbs taste the soup, but are no longer used in this recipe. Scoop the fat from the stock.

step 2: Cut or pick the cooked chicken from the bolts into small pieces. Slice the rest of the parsley and add it to the hot stock with the pieces of chicken meat, cauliflower, leek and carrot.

step 3: Clean the chicken livers by cutting off the hard white and sometimes green parts. Cut the chicken livers into small pieces.

step 4: Boil the vermicelli successively in 3-4 minutes and cook the liver in 10 minutes in a separate pan with water. Add the vermicelli and the supplies to the soup and serve the soup immediately, as hot as possible.