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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 12 |
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I got this off the internet from lots of sources. Doctors say they don't know why this works, but it definitely helps restore your health quickly when you've been sick. I actually love it. I make it in large quantities and freeze it in smaller containers so I'll have it on hand in case. Ingredients:
1 (5 -6 lb) whole chickens |
3 large onions, cut in chunks |
1 large sweet potato, peeled, cut in chunks |
3 parsnips, peeled, cut in chunks |
2 turnips, peeled, cut in chunks |
11 -12 large carrots, peeled, cut in chunks |
5 -6 stalks celery, stems cut in chunks |
salt |
black pepper |
2 tablespoons parsley |
Directions:
1. Clean the chicken. Put in a large stockpot with enough water to cover. Bring to boil. Add onions, sweet potato, parsnips, turnips, and carrots. Reduce to simmer. Cook for 1 1/2 hours. Keep removing the foam fat from the surface as it accumulates.
2. Add parsley and celery. Cook another 45 minutes.
3. Remove chicken from pot and save for another recipe. (The chicken is not used further for the soup.) Keep the chicken broth in the pot.
4. Put all the vegetables in a food processor. Process them until they can pass through a strainer, then return them to the chicken broth. Season with salt and pepper.
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