Dilled chicken soup #
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Chicken -- 4 to 5 lbs. |
| Quartered | ||
| 3 | eaches | Carrots -- peeled |
| 1 | Scoop sweet potato, peeled | |
| 4 | Stalks celery -- with leaves | |
| Cut up | ||
| 1 | Scoop parsnips, peeled & sliced | |
| 1 | large | Onion -- peeled & quarted |
| Few sprigs fresh dill | ||
| Water | ||
| Salt & pepper | ||
| 8 | ounces | Noodles -- egg thin |
| Cooked and drained | ||
Directions
Place chicken, vegetables and dill in a large kettle. Add water to cover, about 2½ quarts. Cover and bring to a boil over high heat.
Skim foam. Add salt and pepper; simmer, covered for 2 hours. 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.
Recipe By : Country Woman