1 large chicken
1/2 bag organic baby carrots
1 stalk celery
1 medium size onion, without skin
1 turnip, peeled
1 parsnip, peeled
fresh parsley & dill (wrap in cheesecloth)
salt to taste
peppercorns (about 15)
Enough bottled water to cover all
Place all ingredients in large pot. Cover with water.
Partially cover soup and bring to a boil. Skim surface for the first 30 minutes.
Continue cooking for a total of 2 hours.
Remove chicken and all vegetables and strain broth into a clean pot.
Use chicken for chicken salad or use as a boiled chicken.
Discard celery, onion, parsley and dill.
Rinse carrots and place back in the broth. Slice turnips and parsnip and serve with chicken.
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Cooking For Larry is a family blog describing meals at our house. Some are during-the-week meals cooked for my husband, Larry. Some are everyday favorites of our children. And some are special occasion meals that friends and family seem to enjoy and have become standards. Additionally, there are recipes culled from cookbooks,television shows,newspapers,magazines and blogs.
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