Chicken Soup(Yield: 2 Quarts) - cooking recipe

Ingredients

1 (5 lb.) pullet chicken, cut up
8 carrots, sliced
6 stalks celery, sliced
2 parsnips, sliced
2 turnips, sliced
1 rutabaga, sliced
salt and pepper to taste
fresh dill (optional)
fresh parsley (optional)
3 1/2 to 4 qt. water

Preparation

Place chicken in a heavy 6-quart pot; cover with water and lid.
Cook over medium-high heat until water comes to a boil. Remove lid and simmer for about 30 minutes, skimming off foam as it rises with a slotted spoon.
Add remaining ingredients and simmer, partially covered, 1 to 1 1/2 hours longer until chicken is very tender and falls off the bones.
Cool in broth until chicken can be handled.
Remove chicken; discard skin and bones (save meat for salad or casserole).
Strain liquid.
Puree vegetables in food processor or blender and return to soup.
Serve with rice or noodles.