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Old Fashioned Chicken Soup
2 1/2 To 3 lb Soup Chicken, cut into quarters
1 lg Onion, peeled
2 Carrots, quartered
2 Stalks celery cut in 3" Pieces
2 sm Leeks, cleaned,split Length wise
1 Parsley root, trimmed
2 Parsnips, quartered
Sprig of fresh dill
6 Parsley sprigs
Salt to taste
Wash chicken and place in a large soup pot. Cover with water and
bring to a boil. Lower the heat to a simmer and skim as needed.
Simmer 10 minutes and add vegetables and herbs. Bring back to a boil
and simmer, partially covered, for 1 1/2 hours. Strain, removing fat
from surface, and reduce to 6 cups, to concentrate flavor.
Remove all herbs from pot and skim fat from the surface. Serve with
carrot and parsnip slices.
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