Lillian Wilen 's Essential Chicken Soup 4 to 5 lbs chicken parts 3 medium to large carrot scrubbed or peeled ,cut in thirds 2 parsnips, scrubbed, cut in thirds 2 celery stalks with leaves, cut in thirds 1 large onion cut in half 1 green pepper cut in half with the seeds cleaned out 10 cups water 1 to 2 tsp salt 2 sprig dill or a 1/2 teaspoon dill seeds (optional) 4 parsley sprigs 4 cloves garlic, crushed Add the chicken, carrots, parsnips,celery, onion, green pepper, water and salt to a big pot add the spice's, herbs and bring to a boil and remove scum from the top of the soup, cover and let simmer for 2 1/2 to 3 hours. Refrigerate over night, before heating skim the rest of the fat off serve piping hot From Secret Food Cures
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