Chicken and Vegetable Soup

Ingredients

  • 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
  • 3 sprigs fresh dill
  • salt and freshly ground black pepper to taste

Method

  1. Place chicken, parsnip, turnip, carrots, celery, leek, onion, parsley and dill in an 8 litre stockpot; cover with water and bring to a boil. Reduce heat; cover, and simmer for 2 hours.
  2. Remove whole chicken from soup, remove meat from bone, and set meat aside. Discard chicken bones, parsley and dill.
  3. Remove vegetables from stockpot with a slotted spoon. Using a food processor, purée vegetables and return to stockpot, along with chicken. Add salt and pepper to taste.

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