Title: Old-Fashioned Chicken Soup
Categories: Soup, Poultry, Ethnic
Yield: 6 Servings

2 1/2 To 3 lb Soup Chicken,
Cut into quarters
1 lg Onion, peeled
2 Carrots, quartered
2 Stalks celery cut in 3"
Pieces
2 sm Leeks, cleaned,split
Length wise
1 Parsley root, trimmed
2 Parsnips, quartered
Sprig of fresh dill
6 Parsley sprigs
Salt to taste

Wash chicken and place in a large soup pot. Cover with water and bring to a
boil. Lower the heat to a simmer and skim as needed. Simmer 10 minutes and
add vegetables and herbs. Bring back to a boil and simmer, partially
covered, for 1 1/2 hours. Strain, removing fat from surface, and reduce to
6 cups, to concentrate flavor.

Remove all herbs from pot and skim fat from the surface. Serve with carrot
and parsnip slices.

>From the recipe files of suzy@gannett.infi.net

Posted to MM-Recipes Digest V3 #287

Date: Sat, 19 Oct 1996 19:49:46 -0400 (EDT)

From: suzy