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Dilled Chicken Soup
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8-10 carrots (peeled & cut in 2 inch slices)
8-10 parsnips (peeled & cut in 2 inch slices)
3-4 stalks celery (washed & peeled. Chop in 2 inch slices)
1 lb skinless chicken parts (washed with excess fat removed)
1 package of chicken parts (neck & gizzard)
1 cup fresh dill (remove stalks)
2 medium onions (chopped)
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Fill a large stockpot halfway with cold water.
Add chicken parts and bring to a boil (reduce heat to medium). As chicken simmers, skim all visible fat from surface.
Add carrots, parsnips, celery & onions and continue to simmer on medium heat.
Add dill and chicken stock after 30 mins.
Continue to simmer for an additional 30 minutes until chicken is cooked.
Season with freshly cracked pepper.
Serve on it's own or with cooked egg noodles.
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Preparation Time: 30 mins |
Serves: 10 |
| Recipe Origin: Romania |
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Submitted by: |
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Leona
Quebec
Canada |
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| This recipe has been viewed 3343 times. |
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