Chicken Soup - cooking recipe

Ingredients

1 (4 to 5 lb.) stewing chicken
3 qt. water
1 Tbsp. salt
1 onion
1 bay leaf
2 carrots, peeled
3 stalks celery with leaves
1 parsley root
1 turnip, peeled
3 sprigs dill
3 sprigs parsley
1/2 tsp. pepper

Preparation

Wash chicken and place in large pot (at least 6-quart) and cover with water.
Cover pot and bring to a boil; skim and simmer slowly for 30 minutes.
Add remaining ingredients.
Cover and cook over low heat 2 or more hours or until chicken is tender.
Remove chicken and strain soup.
Refrigerate soup and then skim fat from cold soup.
Reheat to serve.
Save the carrots to slice into soup and add some cut up chicken, if you like, to reheated soup.