More Great Recipes: Misc. Soup/Stew | Poultry | Soup | Stove

Chicken Soup


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Member since 2006

Serves 9 | Prep Time | Cook Time

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


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.


Pairs Well With


Notes

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

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