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Prep Time: 30 Minutes Cook Time: 140 Minutes |
Ready In: 170 Minutes Servings: 8 |
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A good for you soup. This is great served on top of cooked noodles or rice. Garnish with fresh parsley. 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.
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