Best Chicken Soup
2 quarts of chicken broth (recipe follows) 1 chicken (about 3-4 pounds), quartered (preferably a regular chicken than a fowl) and rinsed 1 large carrot, peeled and cut up 1 large onion, peeled and cut up 1 stalk celery 1 leek, white and light green parts only, washed well 1 parsnip, peeled and cut up 1 parsley root, with greens attached 1 sweet potato, peeled 3-4 stems of dill (a handful) 1 small rutabaga, peeled and cut up few sprigs of cilantro (optional) salt and pepper to taste Broth: (makes about 2 quarts) 2 pounds of chicken (mainly wings and back) 1 onion, studded with 4 whole cloves 3 garlic cloves 1 carrot, peeled 1 bay leaf 1 celery stalk 1 leek
Combine all ingredients with 10 cups of water. Bring to boil. Simmer over medium heat for 1 1/2 hours, stirring occasionally. Cool, then strain. If not using immediately, refrigerate (for up to three days) or freeze.
1. Put chicken broth in pot and bring to boil.
2. Add chicken. Return to boil, lower heat.
3. Gently simmer uncovered for 1 hour.
4. Add the rest of the ingredients.
5. Simmer for 1/2 hour more, stir occasionally.
6. Skim fat from top.
7. Pour into bowls, into each add a slice of carrot and a sprig of cilantro.
If storing, let soup cool before refrigerating. When cold, remove the fat that rises to the surface. Serves about 6. Use soup within 2 to 3 days or store in freezer. Note: When the soup is done, you can eat the boiled chicken. It's especially good with horseradish, Dijon mustard and a sour pickle. If chicken is not eaten right away, you can refrigerate it and make chicken salad the next day.