Chicken Soup I

Parsnip, turnip, leek, carrot, celery, and dill all lend their flavors to this soup made with a whole chicken. Serve over cooked noodles.

• Preparation Time: 30 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 30 mins
• Calories: 192 Calories

Ingredients

• salt and pepper to taste
• 1 onion, quartered
• 1 parsnip, sliced
• 1 (2 to 3 pound) whole chicken
• 1 turnip, quartered
• 2 carrots, quartered
• 2 stalks celery, quartered
• 1 leek, quartered
• 3 sprigs fresh parsley
• 1 teaspoon chopped fresh dill

Recipe Instructions

Step 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.

Step 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.