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Source: FamilyTime Community Cookbook

Chicken Soup
A robust chicken soup to warm you up on a cold winter day!
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Serves: 12
Prep Time: 30 minutes
Cook Time: 120 minutes
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1 Chicken Pullet, 4-6 lbs.
1 bunch carrots, peeled
6 Ribs celery
1 large onion
2 large turnips, peeled
4 parsnips, peeled
1 Head garlic
4 Sprigs fresh dill
4 Sprigs fresh parsley
1 bay leaf
1 Teaspoon salt
1 Teaspoons peppercorns, whole
1 cup water

Pre-heat oven to 425 degrees F for fifteen minutes. Roast everything except the dill,parsley, peppercorns, and bay leaf in an uncovered dutch oven for 30 minutes. Place every thing, except the dill, parsley, peppercorns, and bay
leaf in a pot and add enough cold water to cover everything, about 12-14 cups. Place the dill, parsley, peppercorns, and bay leaf in a cheese clothe bag and tie to the handle of the soup pot and place in the pot. Cover
pot and bring to a boil, skim foam and turn flame to a simmer and cook for 3 hours. Strain soup. Refrigerate overnight and remove fat. Add carrot,parsnips and deboned chicken meat. Heat and serve.

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In France, this soup might be called vichyssoise. In any language, it is soothing and delicious.
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