Susan Kazin'S Chicken Soup - cooking recipe

Ingredients

2 cut-up pullet chickens
1 parsnip
1 bunch parsley
1 bunch dill
4 carrots
4 celery
1 onion or leek
1 turnip
3 bouillon cubes (chicken)
water (enough to cover chicken and vegetables)

Preparation

Put ingredients in an enamel pot.
Simmer for about 2 to 3 hours.
Skim off foam occasionally.
When vegetables are soft, remove vegetables.
Then refrigerate soup, covered, for at least 6 hours.
Fat will rise to the top and form a thin layer.
Remove this thin layer.