 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
|
This traditional chicken soup recipe may not be able to cure a cold, but it cure your winter blues!! Ingredients:
4 lbs chicken |
8 cups water |
1 large onion, sliced |
5 teaspoons lowry's seasoning salt |
1 1/2 teaspoons pepper |
1 tablespoon sugar |
celery |
1 lb carrot |
1 bunch dill |
1 bunch parsley |
1 parsnip, peeled |
2 -3 leeks, well cleaned and sliced |
1 lb noodles, if desired |
Directions:
1. Clean the chicken, removing the extra fat and the skin in you would like a leaner soup.
2. Clean entire buch of dill and parsley, tie bunch together tightly with white thread, and cut off the root ends.
3. Place chicken, leeks and onions in cold water.
4. Add seasonings and bring to a boil.
5. Reduce heat to a simmer.
6. Add carrots, celery, and parsnips to the water.
7. Place the dill and parsley bunches on top of the soup, and gently push them under the water.
8. After 1 hour, remove dill, parsely, and parsnips ( if desired, you may cool the parsnip, mash them and put them back in the soup.).
9. Remove chicken after 1 1/2 hours. let cool, and add small pieces of the meat to the soup.
10. If desired, cook the pasta and add to the soup.
|
|