Bubbies Chicken Soup
Yield
8 servingsPrep
20 minCook
60 minReady
80 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | pounds |
chicken
|
|
| 1 | x |
water
large kettle full, bring to a boil |
*
|
| 1 | large |
onions
|
|
| 3 | each |
celery stalks
|
|
| 1 | each |
parsnips
|
*
|
| 1 | bunch |
carrots
|
*
|
| 1 | bunch |
dill weed
|
*
|
| 1 | bunch |
parsley leaves
(a bunch of each). |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.7 | kg |
chicken
|
|
| 1 | x |
water
large kettle full, bring to a boil |
*
|
| 1 | large |
onions
|
|
| 3 | each |
celery stalks
|
|
| 1 | each |
parsnips
|
*
|
| 1 | bunch |
carrots
|
*
|
| 1 | bunch |
dill weed
|
*
|
| 1 | bunch |
parsley leaves
(a bunch of each). |
|
Directions
Put the chicken in the pot and cover with water.
When the soup comes to a boil, skim off the top, add the veggies, turn down to a simmer.
Keep the lid askew, and season to taste.
It's wonderful and freezes well.
Hint: put the dill and parsley in the mesh onion bag, to make for easier removal.
Most would say to throw the veggies out, but I like to eat the carrots and the onion.
The chicken is great in sandwiches or salad.
