Ingredients

  • 1 lb. chicken parts, backs, wings, etc.
  • 2 large celery stalks, including leafy tops
  • 1 whole chicken, 4 lbs
  • 2 teaspoons salt
  • 1 large onion, with skin, cut in half
  • 1 large carrot, unpeeled, cut in half
  • 1 medium parsnip, unpeeled, cut in half
  • ¼ teaspoon ground black pepper
  • 1 bunch dill, tied

Directions

In an 8-qt saucepot, heat the chicken parts, celery and 12 cups water to boiling. Rub the chicken with 1 tsp salt, add it to the pot and bring back to a boil. Reduce heat to medium-low and simmer uncovered for 45 minutes.

Remove the whole chicken, set aside, and add the vegetables and remaining salt to the pot. Simmer uncovered for 1-1/4 hours.

When the chicken is cool, remove the skin, and remove the meat and cut into bite-sized pieces. Strain the broth, skim off the fat, then return the broth to the pot. Add the dill, let stand one 1 minute, then remove. Cut the carrot into 1/4-inch slices, and add the carrot and chicken pieces back in.

Categories
Soups
MacGourmet downloadChicken Soup. To import, drag image to your MacGourmet recipe box.

Source

Servings/Yield

Difficulty

Cuisine

Course

Preparation Times

Equipment