Chicken Soup "old School"
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Serves:
-
8-10
ingredients
directions
- Clean the chicken, removing the extra fat and the skin in you would like a leaner soup.
- Clean entire buch of dill and parsley, tie bunch together tightly with white thread, and cut off the root ends.
- Place chicken, leeks and onions in cold water.
- Add seasonings and bring to a boil.
- Reduce heat to a simmer.
- Add carrots, celery, and parsnips to the water.
- Place the dill and parsley bunches on top of the soup, and gently push them under the water.
- After 1 hour, remove dill, parsely, and parsnips ( if desired, you may cool the parsnip, mash them and put them back in the soup.).
- Remove chicken after 1 1/2 hours. let cool, and add small pieces of the meat to the soup.
- If desired, cook the pasta and add to the soup.
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RECIPE SUBMITTED BY
A History Teacher by trade, I wiuld rather be cooking or baking.
I live on Long Island, New York, with my husband and by dog, a black "Flab". He likes cooking too!!