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Chicken Soup Recipe

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This recipe for Chicken Soup is from Recipes R Us, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lbs. of fatty chicken pieces
1 parsnip, sliced
2 gallons of water 1 onion including brown skin
6 large carrots, cut into chunks
4 celery stalks, cut into chunks
salt to taste pepper to taste
2 springs of fresh dill-optional
Directions:
Directions:
Place the chicken pieces in the pot with 2 gallons of water. Boil until gray "scum" comes to the top. Skim with a large spoon until there is nothing more to skim. Lower the heat and add all the cut up vegetables and optional dill. Cover and simmer for at least 2-3 hours. Mix gently. Remove bones and put the soup through a strainer before putting the cooled soup into the refrigerator. When cold, you can remove all the fat from the top. Reheat to serve putting in a few pieces of carrot.. Made the day before, it tastes much better as all the flavors meld together.
The brown skin left on the onion helps to make your soup more yellow along with the fatty chicken parts.

 

 

 

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