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| Ingredients: |
1 5 lb chicken
3 large onions
1 large sweet potato
3 parsnips
2 turnips |
12 large carrots
6 celery stalks
1 bunch parsley
salt and pepper to taste |
| Cooking
Instructions: |
Clean chicken, put in a large pot of cold water. Bring to a boil.
Add onions, sweet potato, parsnips, turnips and carrots.
Boil for 1.5 hours. Skim fat off as develops.
Add parsley, celery and cook an additional 45 minutes.
Remove the chicken, put vegetables in a food processor, chop until very fine and add back into broth. Serve.
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| Additional
Comments: |
| Chicken soup recipe from Dr. Stephen Rennard, Chief of Pulmonary Medicine, University of Nebraska Medical Center |
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