Chicken Soup I

Name: Chicken Soup I
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

10 ingredients

2 steps

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

Directions

1

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.
2

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.