Chicken Soup I A good for you soup. This is great served on top of cooked noodles or rice. Garnish with fresh parsley.
Place chicken, parsnip, turnip, carrots, celery, leek, onion, parsley and dill in an 8 quart stock pot; cover with water and bring to a boil. Reduce heat; cover, and simmer for 2 hours.Advertisement
Remove whole chicken from soup, tear meat from bone, and set meat aside. Discard chicken bones, parsley and dill. Remove vegetables from stock pot. Using a food processor, puree vegetables and return to stock pot, along with chicken. Salt and pepper to taste.
Per Serving: 192 calories; protein 18.6g; carbohydrates 8.4g; fat 9.1g; cholesterol 55.3mg; sodium 82.4mg.