CHICKEN SOUP

 

  • Cooking Time:
  • Servings: 9
  • Preparation Time:

Backstory

"Parsnip, turnip, leek, carrot, celery, and dill all lend their flavors to this soup made with a whole chicken. Serve over cooked noodles."

Ingredients

  • 1 (2 to 3 pound) whole chicken
  • 1 parsnip, sliced
  • 1 turnip, quartered
  • 2 carrots, quartered
  • 2 stalks celery, quartered 1 leek, quartered
  • 1 onion, quartered
  • 3 sprigs fresh parsley
  • 1 teaspoon chopped fresh dill
  • salt and pepper to taste

Directions

  • Place chicken, parsnip, turnip, carrots, celery, leek, onion, parsley and dill in an 8 quart stock pot; cover with water and bring to a boil. Reduce heat; cover, and simmer for 2 hours.
  • Remove whole chicken from soup, tear meat from bone, and set meat aside. Discard chicken bones, parsley and dill. Remove vegetables from stock pot. Using a food processor, puree vegetables and return to stock pot, along with chicken. Salt and pepper to taste.

Categories: Misc. Soup/Stew  Poultry  Soup  Stove 
© 2006-2016 BakeSpace, Inc. All Rights Reserved