Grandmother Lubin's Chicken Soup
|Chicken||1 , cut up|
|Yellow onions||5 Large, quartered|
|Carrots||3 Large, sliced in 1/2-inch pieces|
|Parsnips||4 Large, peeled and sliced|
|Celery ribs||3 , sliced|
|Celery root||1 , peeled, celeriac heart should be cut into cubes (Celeriac)|
|Dried red peppers||3 (Japanese Variety)|
|Fresh dill||1 Bunch (100 gm), finely chopped|
|Cooked rice/Cooked white / basmati||2 Cup (32 tbs)|
|Frozen peas||2 Cup (32 tbs)|
In large pot place chicken and giblets and cover with water.
Add seasonings and simmer for 1-1/2 to 2 hours.
Add onions, peppers, half of the parsnips, and half the celeriac.
Simmer for another thirty minutes.
Add carrots, celery, remaining celeriac, and remaining parsnips and cook for an additional twenty minutes.
Be generous with added water, keeping vegetables always covered, and always taking care to keep this a soup and not a stew.
When soup is done, quickly add frozen peas and rice and stir in finely chopped fresh