“This traditional chicken soup recipe may not be able to cure a cold, but it cure your winter blues!!”
READY IN:
1hr 30mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Clean the chicken, removing the extra fat and the skin in you would like a leaner soup.
  2. Clean entire buch of dill and parsley, tie bunch together tightly with white thread, and cut off the root ends.
  3. Place chicken, leeks and onions in cold water.
  4. Add seasonings and bring to a boil.
  5. Reduce heat to a simmer.
  6. Add carrots, celery, and parsnips to the water.
  7. Place the dill and parsley bunches on top of the soup, and gently push them under the water.
  8. After 1 hour, remove dill, parsely, and parsnips ( if desired, you may cool the parsnip, mash them and put them back in the soup.).
  9. Remove chicken after 1 1/2 hours. let cool, and add small pieces of the meat to the soup.
  10. If desired, cook the pasta and add to the soup.

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