Chicken Soup "old School"

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READY IN: 1hr 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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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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