"Those who forget the pasta are condemned to reheat it."--Unknown

Chicken Soup with Loads of Vegetables Recipe

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This recipe for Chicken Soup with Loads of Vegetables, by , is from Generations of Good Eating, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janis Richardson
Added: Sunday, December 28, 2008


4 quarts water
1 large cut-up chicken
2 whole onions, peeled and coarsely chopped
4 parsnips, peeled and cut into large chunks
1/2 cup chopped celery leaves plus 2 stalks celery and their leaves
1 rutabaga, peeled and coarsely chopped
1 large turnip, peeled and coarsely chopped
1 kohlrabi, peeled and coarsely chopped
6 carrots, peeled and cut into large chunks
6 tablespoons chopped fresh parsley
6 tablespoons snipped dill
1 tablespoons salt
1/4 teaspoon pepper
1 zucchini, sliced

Put the water and the chicken in a large pot and bring the water to a boil. Add the onions, parsnips, celery, rutabaga, turnip, kohlrabi, carrots, parsley, dill, salt and pepper. Cover and simmer 2 1/2 hours, adjusting the seasoning to taste.

Remove chicken, remove the skin and bones and cut the meat into bite-sized pieces. You can refrigerate the broth and the chicken at this point, removing the fat when the broth is cold.

Before serving, reheat the soup if it has been refrigerated. Add the zucchini to the broth. Simmer about 15 minutes or until the zucchini is cooked but still firm. You can add noodles if desired.

Personal Notes:
Personal Notes:
This is wonderful with leftover turkey. Use the left-over turkey meat, bones and skin - everything!




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