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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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I grew up in a large family. Each Sunday, we took turns in the kitchen, with our mother training us. Everyone who tries this soup says it's the best they've ever tasted. I'm a widow(my eight children are all happily married), living in a senior citizens apartment. Many times, I'll give a bowl to my neighbors here. When you make this soup, my suggestion is to put it on and just leave it cook . You can get so many other household tasks accomplished while it does. Try it and see! 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. Yield: 10 servings.
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