Name: Old-Fashioned Chicken Soup
Ingredients: 2 1/2 To 3 lb Soup Chicken,; Cut into quarters; 1 lg Onion, peeled; 2 Carrots, quartered; 2 Stalks celery cut in 3"; Pieces; 2 sm Leeks, cleaned,split; Length wise; 1 Parsley root, trimmed; 2 Parsnips, quartered; Sprig of fresh dill; 6 Parsley sprigs; Salt to taste; 6 cups, to concentrate flavor.

What would you say of the man who saw his neighbor’s house in danger of being burned down, and never raised the cry of “fire?” What ought to be said of us as ministers if we call ourselves watchmen for souls, and yet see fires of hell raging in distance, and never give the alarm? Call it bad taste, if you like, to speak of hell. Call it charity to make things pleasant, and speak of smoothly, and soothe men with constant lullaby of peace. I have not read my Bible. My notion of charity is to warn men plainly of danger. My notion of taste in the ministerial office is to declare all the counsel of God.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats		Soup, Poultry, Ethnic	6	Servings

INGREDIENTS

2 1/2		To 3 lb Soup Chicken,
		Cut into quarters
1	lg	Onion, peeled
2		Carrots, quartered
2		Stalks celery cut in 3"
		Pieces
2	sm	Leeks, cleaned,split
		Length wise
1		Parsley root, trimmed
2		Parsnips, quartered
		Sprig of fresh dill
6		Parsley sprigs
		Salt to taste
	6	cups, to concentrate flavor.

INSTRUCTIONS

Wash chicken and place in a large soup pot. Cover with water and bring to a
boil. Lower the heat to a simmer and skim as needed. Simmer 10 minutes and
add vegetables and herbs. Bring back to a boil and simmer, partially
covered, for 1 1/2 hours. Strain, removing fat from surface, and reduce to
Remove all herbs from pot and skim fat from the surface. Serve with carrot
and parsnip slices.
>From the recipe files of suzy@gannett.infi.net
Posted to MM-Recipes Digest V3 #287
Date: Sat, 19 Oct 1996 19:49:46 -0400 (EDT)
From: suzy <suzy@gannett.infi.net>

A Message from our Provider:

“Two great truths: 1. there is a God, 2. you’re not Him”