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Source: FamilyTime Community Cookbook

Joan and Emily's Chicken Soup
This Chicken Soup will be a family favorite, of this you can be sure.
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Serves: 10-12 servings
Prep Time: 10 minutes
Cook Time: 120 minutes
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4-6 lb. Chicken Pullet
1 bunch peeled carrots
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
1 cup water
cooked egg noodles




Preheat oven to 425 degrees F. for 15 minutes. Roast everything in an uncovered dutch oven for 45 minutes. Place herbs in a Bouquet Garni bag and place everything 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. Add cooked egg noodles, if desired. Heat and serve.





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