Sickbed Soup-chicken
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | Chicken, the bigger is | |
| better but a fryer will | ||
| do | ||
| 1 | White turnip, peeled and cut | |
| into medium chunks | ||
| 1 | Yellow onion, cut into | |
| chunks | ||
| 2 | Parsnips, peeled and cut | |
| into slices | ||
| 3 | Carrots, peeled and cut into | |
| slices | ||
| 4 | Stalks of celery, cleaned | |
| and cut into | ||
| strips/pieces | ||
| 5 | Healthy pieces of fresh | |
| dill or at least the | ||
| flower part of one stalk |
INSTRUCTIONS
My Aunt Annie made this chicken soup - I still do. (I don't put salt into the soup - if someone wants it, he/she can add it.) Put everything into the pot with about 3-4 quarts of water. Simmer until done. Debone the chicken, put into the refrigerator and skim off the fat. Hope you all like this. The nice thing about this recipe is that it goes by the numbers...1,2,3,4,5... Posted to JEWISH-FOOD digest by "Maura E. Stone" <snmstone@arriba.nm.org> on Nov 18, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 647
Calories From Fat: 106
Total Fat: 11.9g
Cholesterol: 0mg
Sodium: 378.2mg
Potassium: 3398.4mg
Carbohydrates: 132.1g
Fiber: 37.3g
Sugar: 40.4g
Protein: 11.1g