Dilled Chicken Soup

Name: Dilled Chicken Soup
Ingredients: 1 whole chicken (4 to 5 pounds), quartered; 4 celery ribs with leaves, cut up; 3 medium carrots; 1 large onion, peeled and quartered; 1 medium sweet potato, peeled and quartered; 1 small parsnip, peeled and sliced; Few sprigs fresh dill; Water; Salt and pepper to taste; 8 ounces thin egg noodles, cooked and drained

10 ingredients

2 steps

Ingredients

1 whole chicken (4 to 5 pounds), quartered
4 celery ribs with leaves, cut up
3 medium carrots
1 large onion, peeled and quartered
1 medium sweet potato, peeled and quartered
1 small parsnip, peeled and sliced
Few sprigs fresh dill
Water
Salt and pepper to taste
8 ounces thin egg noodles, cooked and drained

Directions

1

Place chicken, vegetables and dill in a large kettle. Add water to cover, about 2-1/2 qts. Cover and bring to a boil over high heat. Skim foam. Add salt and pepper; cover and simmer for 2 hours.
2

Remove chicken and vegetables; set aside to cool. Pour the broth through a strainer. Slice carrots and dice chicken; return to broth. Discard all other vegetables and bones. Add noodles to soup and heat through.