Chicken Soup

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 2 quarts chicken broth
• 1 chicken, quartered (about 3-4 pounds)
• 1 large carrot, peeled and cup up
• 1 large onion, peeled and cup up
• 1 stalk celery
• 1 leek, and light green parts only, washed well
• 1 parsnip, peeled and cut up
• 1 parsley root, with greens attached
• 1 sweet potato, peeled cut up
• 1/2 cup fresh dill (about 3-4 stems)
• 1 small rutabaga, peeled and cut up
• 5 sprigs cilantro (optional)
• salt and pepper
• 2 lbs chicken (i use wings & back, usually)
• 1 onion, studded with 4 whole cloves cut in quareters
• 3 garlic cloves, chopped
• 1 carrot, peeled sliced
• 1 bay leaf
• 1 celery, sliced
• 1 leek, chopped

Recipe

• 1 put chicken broth in pot; bring to boil.add chicken. return to boil; lower heat.gently simmer uncovered for 1 hour.add the rest of the ingredients. simmer for one-half hour more; stir occasionally.skim fat from top.pour into bowls; into each add a slice of carrot and a sprig of cilantro.if storing, let soup cool before refrigerating. when cold, remove the fat that rises to the surface. use soup within 2-3 days, or store in freezer.
• 2 for the broth:.
• 3 combine all ingredients with 10 cups of water. bring to boil.simmer over medium heat for 1 1/2 hours, stirring occasionally. cool, then strain.