Vegetable Soup Recipe › Chicken Soup I

A good for you soup. This is great served on top of cooked noodles or rice. Garnish with fresh parsley.

Ingredients

• 1 (2 to 3 pound) whole chicken
• 1 parsnip, sliced
• 1 turnip, quartered
• 2 carrots, quartered
• 2 stalks celery, quartered
• 1 leek, quartered
• 1 onion, quartered
• 3 sprigs fresh parsley
• 1 teaspoon chopped fresh dill
• salt and pepper to taste

Cooking Directions

1. Place chicken, parsnip, turnip, carrots, celery, leek, onion, parsley and dill in an 8 quart stock pot; cover with water and bring to a boil. Reduce heat; cover, and simmer for 2 hours.
2. Remove whole chicken from soup, tear meat from bone, and set meat aside. Discard chicken bones, parsley and dill. Remove vegetables from stock pot. Using a food processor, puree vegetables and return to stock pot, along with chicken. Salt and pepper to taste.

Nutrition Facts

• calories192.1
• carbohydrateContent8.4 g
• cholesterolContent55.3 mg
• fatContent9.1 g
• fiberContent2.2 g
• proteinContent18.6 g
• saturatedFatContent2.5 g
• sodiumContent82.4 mg
• sugarContent3 g