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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Chicken Soup Recipe

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This recipe for Chicken Soup is from WYOMING WILD!-COOKS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Whole Chicken (3-5 lbs) skin on washed

3 carrots peeled or scrubbed and rough chopped

3 ribs celery

2 parsnips peeled or well scrubbed and rough chopped

One large leek or one medium onion peeled and chopped in half

1/2 bunch parsley stems included

1/2 bunch fresh dill stems included

1-3 cloves garlic peeled and whole

4-8 whole peppercorns
Directions:
Directions:
Place ingredients in a large pot with enough water to cover. Bring to a boil. Lower to simmer. In about 10 minutes, skim any scum on top. Simmer uncovered for 1-2 hours until chicken is tender. Remove chicken and allow to cool. Meanwhile strain veggies and discard. Place strained soup in refrigerator. When chicken is cool enough, remove meat from bones. Some will go back into soup and with the rest you can make chicken salad. Place chicken in refrigerator. When soup cools down, you can remove fat from top.

To serve: finely chop celery and carrots. Cook in strained soup. When almost soft, add some chicken. You can also add rice or pasta. Add salt to taste. Enjoy!

 

 

 

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