Ingredients Jump to Instructions ↓

  1. 1 (2 to 3 pound) whole chicken

  2. 1 parsnip, sliced

  3. 1 turnip, quartered

  4. 2 carrots, quartered

  5. 2 stalks celery, quartered

  6. 1 leek, quartered

  7. 1 onion, quartered

  8. 3 sprigs fresh parsley

  9. 1 teaspoon chopped fresh dill salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Place chicken, parsnip, turnip, carrots, celery, leek, onion, parsley and dill in an 8 quart stock pot; cover with water and bring to a boil. Reduce heat; cover, and simmer for 2 hours. Remove whole chicken from soup, tear meat from bone, and set meat aside. Discard chicken bones, parsley and dill. Remove vegetables from stock pot. Using a food processor, puree vegetables and return to stock pot, along with chicken. Salt and pepper to taste.


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