CHICKEN SOUP I

Chicken Soup I image

A good for you soup. This is great served on top of cooked noodles or rice. Garnish with fresh parsley.

Provided by ANGCHICK

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 2h50m

Yield 9

Number Of Ingredients 10

Ingredients

1 (2 to 3 pound) whole chicken
1 parsnip, sliced
1 turnip, quartered
2 carrots, quartered
2 stalks celery, quartered
1 leek, quartered
1 onion, quartered
3 sprigs fresh parsley
1 teaspoon chopped fresh dill
salt and pepper to taste

Steps:

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.

Nutrition Facts : Calories 192.1 calories, Carbohydrate 8.4 g, Cholesterol 55.3 mg, Fat 9.1 g, Fiber 2.2 g, Protein 18.6 g, SaturatedFat 2.5 g, Sodium 82.4 mg, Sugar 3 g