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Chicken and Heaps of Veges Soup

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“From a friend whom makes fabulous soups.”
READY IN:
3hrs 20mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Put the water and the chicken in a large pot and bring the water to a boil. Skim off the muck.
  2. Add vegetables except zucchini, the parsley, 4 tablespoons of the dill, and the salt and pepper. Cover and simmer of 2 1/2 hours, adjusting the seasoning to taste.
  3. Strain, remove the chicken, discard the vegetables and refrigerate the liquid to solidify. Refrigerate. Remove the fat from the soup.
  4. Just before serving, reheat the soup. Bring to a boil. Cut the zucchini into thin strips and add to the soup.
  5. Simmer about 15 minutes or until the vegetables are cooked, but still firm. Serve with the remaining snipped dill.

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