Ingredients Jump to Instructions ↓

  1. 1 large onion

  2. 2 medium turnip s

  3. 2 carrot s

  4. 1 tspn dried parsley or 4 sprigs fresh parsley

  5. 1 tspn dried basil or 2 tspn fresh basil

  6. 1/2 tspn dried thyme or 1 tspn fresh thyme

  7. 1 chicken , cut into quarters

  8. 2 tspns salt

  9. 1/4 tspn black pepper

  10. 2 tbsp butter

  11. 2 lamb chops

Instructions Jump to Ingredients ↑

  1. Peel and chop the onion. Peel the turnips. Wash the carrots. If you’re using fresh herbs, chop them or snip them with a scissors. Put the chicken, onions, carrots, turnips, parsley, salt and pepper into a 6 quart pot with a tight-fitting lid. Cover with cold water. Bring to a boil. Turn the heat to low. Cover and simmer for 2 hours. During the last 20 minutes of simmering, melt the butter in a frying pan. Turn the heat to medium. Put in the lambchops. Brown them on both sides. Add the browned lambchops to the soup. Simmer for another 20 minutes and serve.


Send feedback