Chicken Soup I - cooking recipe

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
Preparation
    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.

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