INGREDIENTS

INSTRUCTIONS

Cut 5 carrots and 2 parsnips into 1-inch chunks, and transfer to a
large stockpot. Add chicken, onion, celery, parsley, dill, bay leaves,
peppercorns, and 5 quarts water. Bring to a boil over high heat.
Reduce heat to medium, and simmer, skimming the foam as it rises to
the top, until the vegetables are tender and meat begins to fall off
bones, about 1 1/4 hours. Season with salt to taste.
Remove the chicken and the vegetables from the soup; reserve. Pass the
liquid through a fine sieve lined with cheesecloth. Transfer the
liquid to a large container, and refrigerate overnight so the fat
rises to the top and hardens. (If desired, transfer the chicken and
vegetables to an airtight container, and refrigerate.)
Carefully remove any fat from the surface, and discard. Pour soup
into a medium stockpot. Peel and slice the remaining 5 carrots and 2
parsnips into 1/2-inch-thick rounds; add to the soup. Place the pot
over medium-low heat, cover, and cook until the vegetables are
tender, about 25 minutes. (If desired, remove the reserved chicken
meat from the bones, and cut into bite-size pieces; add the chicken
and vegetables to soup, and heat.) Divide soup among ten bowls,
garnish with dill, and serve.
Serves 10.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted
for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 343 Calories (kcal); 16g Total Fat; (41% calories from
fat); 21g Protein; 30g Carbohydrate; 89mg Cholesterol; 148mg Sodium
Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 0
Fruit; 1 1/2 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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