Dilled chicken soup #

10 servings

Ingredients

Quantity Ingredient
1 each Chicken -- 4 to 5 lbs.
Quartered
3 eaches Carrots -- peeled
1 Scoop sweet potato, peeled
4 Stalks celery -- with leaves
Cut up
1 Scoop parsnips, peeled & sliced
1 large Onion -- peeled & quarted
Few sprigs fresh dill
Water
Salt & pepper
8 ounces Noodles -- egg thin
Cooked and drained

Directions

Place chicken, vegetables and dill in a large kettle. Add water to cover, about 2½ quarts. Cover and bring to a boil over high heat.

Skim foam. Add salt and pepper; simmer, covered for 2 hours. Remove chicken and vegetables; set aside to cool. Pour the broth through a strainer. Slice carrots and dice chicken; return to broth. Discard all other vegetables and bones. Add noodles to soup and heat through.

Yield: 10 servings.

Recipe By : Country Woman

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