CLASSIC CHICKEN SOUP
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4-5 lbs whole chicken
1 large onion, diced
3 large carrots, peeled and chopped
3 stalks celery, chopped
1 clove garlic, minced
1 large parsnip, peeled and chopped (optional)
4 sprigs parsley
1/8 tsp dill weed
1 Tbs salt
½ tsp pepper
1. Rinse chicken and remove inside parts. Place in large stockpot and fill with enough water to cover chicken. Bring water to a boil, skim fat and add vegetables. Simmer until chicken is tender- about 2 ½ hours.
2. Add parsley and dill. Taste and add salt and pepper to desired flavor. Remove chicken, shred and add back to broth mixture.
Cooking Tips
*If flavor isn’t strong enough, add a package of broth seasoning.
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