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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (5-pound) stewing hen, cut up |
2 medium onions, thinly sliced |
1 tablespoon salt |
1/2 teaspoon pepper |
1 gallon water |
1 pound carrots, scraped and cut into 1-inch pieces |
1 pound parsnips, cleaned and cut into 1-inch pieces |
5 stalks celery, cleaned and cut into 1-inch pieces |
1 large bunch fresh parsley |
Directions:
1. Combine chicken, onion, salt, pepper, and water in a large Dutch oven; bring to a boil. Reduce heat; cover and simmer 20 minutes.
2. Add carrots, parsnips, and celery; stir well. Place parsley on top of soup; cover and simmer an additional 3 hours.
3. Remove chicken and vegetables from soup; set aside. Discard parsley. Strain broth through several layers of damp cheesecloth. Remove chicken from bones, and coarsely chop; return chicken and vegetables to strained broth. Place over medium heat, and cook until thoroughly heated.
4. Ladle soup into individual serving bowls; serve warm.
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