Sickbed Chicken Soup

Perfect soup for us to have when a cold is coming on or a fever is going around. Even my DH ate a huge bowl. It's very quick to put together and most is passive cooking time. Modified from, http://chetday.com/coldfluremedy.htm

• Ready In: 1 hr 50 mins
• Serves: 6
• Yields: 6

Ingredients

• 1  small whole chicken, skin on
• 3  small turnips, peeled and cut into medium chunks
• 1  yellow onion, cut into chunks
• 3  carrots, peeled and cut into slices
• 1⁄4 teaspoon celery seed
• 4  stalks celery, cleaned and cut into pieces
• 5  stalks parsley (fresh, no leaves! They will be removed but add great flavour masha Allah)
• 2 1⁄2-3  quarts water
•  sea salt, to taste
•  fresh ground black pepper, just a little bit

Directions

1. Put everything into the pot with about 2 1/2 quarts or more of water to cover chicken.
2. Simmer and skim until no scum remains.
3. Reduce heat, partially cover and cook at a low simmer until done.
4. Remove parsley stalks.
5. You may wish to cool the soup and remove the fat from the top. I did not and it was still very good but my chicken was not fatty.
6. Remove skin and de-bone the chicken breasts and add the meat in chunks to the soup. (DH doesn't like the dark meat added).
7. Add sea salt & freshly ground black pepper to taste.
8. I hope it makes you feel better!