DILLED CHICKEN SOUP

Dilled Chicken Soup image

I grew up in a large family. Each Sunday, we took turns in the kitchen, with our mother training us. Everyone who tries this soup says it's the best they've ever tasted. I'm a widow(my eight children are all happily married), living in a senior citizens apartment. Many times, I'll give a bowl to my neighbors here. When you make this soup, my suggestion is to put it on and just "leave it cook". You can get so many other household tasks accomplished while it does. Try it and see!

Provided by Taste of Home

Categories Lunch

Time 2h30m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

1 whole chicken (4 to 5 pounds), quartered
4 celery ribs with leaves, cut up
3 medium carrots
1 large onion, peeled and quartered
1 medium sweet potato, peeled and quartered
1 small parsnip, peeled and sliced
Few sprigs fresh dill
Water
Salt and pepper to taste
8 ounces thin egg noodles, cooked and drained

Steps:

Place chicken, vegetables and dill in a large kettle. Add water to cover, about 2-1/2 qts. Cover and bring to a boil over high heat. Skim foam. Add salt and pepper; cover and simmer for 2 hours. , Remove chicken and vegetables; set aside to cool. Pour the broth through a strainer. Slice carrots and dice chicken; return to broth. Discard all other vegetables and bones. Add noodles to soup and heat through.

Nutrition Facts : Calories 328 calories, Fat 10g fat (0 saturated fat), Cholesterol 127mg cholesterol, Sodium 65mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges