"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Soup Recipe

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This recipe for Chicken Soup, by , is from Activity Directors Collaborate in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sarah Stachel - Boynton Beach, FL
Added: Friday, September 4, 2009


3 1/2 lb chicken parts
3 qts boiling water
2 celery stalks diced- leaves & tops whole
3 large carrots diced
1 large onion or leek- leave whole- wash leek thoroughly and take apart
1 large parsnip pared and diced
1 parsley root diced (use leaves)
1 -2 garlic gloves (whole)
1/2 package of soup mix seasoning or use a can of Manishevitz clear chicken soup
1 white turnip cut in quarters
1 sweet potato cut in quarters

Rinse off chicken parts and cut off excess fat. Bring soup to simmer. Don't boil. Place water to reach just below chicken parts. Add vegetables and simmer very slowly about 2 hours or until meat is soft.
*optional barley and lima beans cooked in the microwave fro 10 minutes to soften up may be added with the vegetables.
*optional dill washed can be added, wash well




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