| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Ethnic, Poultry, Soup | 6 | Servings | |
INGREDIENTS
| 2 1/2 | To 3 lb Soup Chicken | |
| Cut into quarters | ||
| 1 | Onion, peeled | |
| 2 | Carrots, quartered | |
| 2 | Stalks celery cut in 3" | |
| Pieces | ||
| 2 | Leeks, cleanedsplit | |
| Length wise | ||
| 1 | Parsley root, trimmed | |
| 2 | Parsnips, quartered | |
| Sprig of fresh dill | ||
| 6 | Parsley sprigs | |
| Salt to taste |
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 6 cups, to concentrate flavor. 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>
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Nutrition (calculated from recipe ingredients)
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Calories: 113
Calories From Fat: 11
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 516.8mg
Potassium: 616.7mg
Carbohydrates: 21.9g
Fiber: 5.8g
Sugar: 7.3g
Protein: 4.5g