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Source: FamilyTime Community Cookbook

Michelle's Chicken Soup
This is wonderful soup to make for Rosh Hashanah or anytime!
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Serves: 8-12 cups
Prep Time: 30 minutes
Cook Time: 3 minutes
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4-6 lbs. Chicken Pullet
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 teaspoon whole peppercorns




Pre-heat oven to 425F for fifteen minutes.

Roast everything in an uncovered dutch oven for 45 minutes.

Place herbs in a Bouquet Garni bag and place every thing in a pot and add enough cold water to cover everything,about 12-14 cups. Cover pot and bring to a boil, skim foam and turn flame to a simmer and cook for 3 hours. Strain soup. Add carrot, parsnips and de-boned chicken meat.

Refrigerate overnight and remove fat. Heat and Serve.





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