Chicken Soup I Recipe

Ingredients
<br>- 1 (2 to 3 pound) whole chicken
<br>- 1  parsnip, sliced
<br>- 1  turnip, quartered
<br>- 2  carrots, quartered
<br>- 2 stalks celery, quartered
<br>- 1  leek, quartered
<br>- 1  onion, quartered
<br>- 3 sprigs fresh parsley
<br>- 1 teaspoon chopped fresh dill
<br>- salt and pepper to taste
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
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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
step 1: 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.
step 2: 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.

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