| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
servings |
INGREDIENTS
| 1 |
lg |
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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