Chicken Soup

Name: Chicken Soup
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

12 ingredients

8 steps

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

Directions

1

Wash chicken and place in large pot (at least 6-quart) and cover with water.
2

Cover pot and bring to a boil; skim and simmer slowly for 30 minutes.
3

Add remaining ingredients.
4

Cover and cook over low heat 2 or more hours or until chicken is tender.
5

Remove chicken and strain soup.
6

Refrigerate soup and then skim fat from cold soup.
7

Reheat to serve.
8

Save the carrots to slice into soup and add some cut up chicken, if you like, to reheated soup.