Basic Chicken Soup
|Whole stewing chicken||2 1⁄2 Pound, cut in quarters|
|Chicken stock/Broth||4 Cup (64 tbs)|
|Onions||2 Large, chopped|
|Carrots||2 , chopped (2 Cups)|
|Celery ribs||2 , chopped (2 Cups)|
|Parsnips||3 , peeled and sliced into 1inch pieces|
|Italian parsley sprig||3|
|Chopped dill/2 teaspoon dried dill||2 Tablespoon|
1. Rinse the chicken well, and place in a large soup pot with the stock and enough water to completely cover. Bring to a simmer over medium heat. Add the vegetables, bay leaf, and parsley.
2. Simmer gently over low heat until chicken is cooked, about 1 hour, occasionally skimming off the foam that rises to the surface. Take the chicken from the pot, remove the skin, and chop or shred one-third of the meat. Save the remaining meat for another use, such as chicken salad.
3. Add the chicken meat back to the soup, stir in the dill, remove the bay leaf, and season to taste.