Country Chicken Soup
 
4 can  chicken broth
5   carrots, peeled and cut 1 inch pieces
1 lb.  turnips, peeled and cut 1 inch pieces
1 lb.  red potatoes, cut 1 inch pieces
1 small  bay leaf
1/8 tsp  dried thyme leaves (crushed)
1 medium  clove garlic, minced
2-1/2---3 lb.  broiler fryer, cut up and skinned
1 large  parsnip, peeled and cut into matchstick-thin strips
1/4 cup  chopped parsley
1/2 tsp  pepper
1 medium  leek, split in half lengthwise and cut into 1 inch pieces
 
in 6 quart dutch oven over low heat, heat broth to boiling. reduce 
heat to low. add carrots, turnips, potatoes, bay leaf, thyme and garlic. 
cover, simmer 10 minutes. add chicken, parsnips, parsley and pepper. 
simmer 30 minutes more or until vegetables are tender. with slotted spoon 
remove chicken from soup. remove meat from bones. return meat to soup. 
add leeks; heat through. remove bay leaf. makes 13 cups or 7 servings. 
 
-- 
(ID: 9167) Mirror: rec.food.recipes: Sat, Jan 10, 2004


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