Dilled Chicken Soup
I grew up in a large family. Each Sunday, we took turns in the kitchen, with our mother training us.
Everyone who tries this soup says it's the best they've ever tasted. I'm a widow(my eight children are all happily married), living in a senior citizens apartment. Many times, I'll give a bowl to my neighbors here.
When you make this soup, my suggestion is to put it on and just "leave it c
10 ServingsPrep: 15 min. Cook: 1-1/4 hours
- 1 whole chicken (4 to 5 pounds), quartered
- 4 celery ribs with leaves, cut up
- 3 medium carrots
- 1 large onion, peeled and quartered
- 1 medium sweet potato, peeled and quartered
- 1 small parsnip, peeled and sliced
- Few sprigs fresh dill
- Salt and pepper to taste
- 8 ounces thin egg noodles, cooked and drained
- Place chicken, vegetables and dill in a large kettle. Add water to
- cover, about 2-1/2 qts. Cover and bring to a boil over high heat.
- Skim foam. Add salt and pepper; cover and simmer for 2 hours.
- Remove chicken and vegetables; set aside to cool. Pour the broth
- through a strainer. Slice carrots and dice chicken; return to broth.
- Discard all other vegetables and bones. Add noodles to soup and heat
- through. Yield: 10 servings.
Nutrition Facts: One serving (without salt) equals 3-1/2 meat, 1 starch, 1 vegetable; also; 328 calories, 65 mg sodium, 127 mg cholesterol, 19 gm carbohydrate, 29 gm protein, 10 gm fat.