Marilyn's Soups

 

Dr. Rennard’s Chicken Soup

  • 1 large stewing hen or baking chicken (5-6 lbs.)
  • 12 large carrots, peeled
  • 3 large onions, peeled and quartered
  • 3 parsnips, peeled
  • 1 large sweet potato, peeled
  • 2 turnips, peeled
  • 6 stalks celery1 bunch parsley
  • Salt and pepper to taste

Wash the chicken and placi in an 8-quart soup pot. Fill ¾’s with water and bring to a boil. Add carrots, onion, parsnips, sweet potato and turnips. Skim fat from the surface.
Simmer, covered for 1 ½ hours. Add the celery and parsley and cook for another 45 minutes. Spoon out the chicken and bones.
Remove the vegetables alone with a small amount of the broth and puree. Return to the pot and season to taste.

 

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