Chicken Soup With Carrots and Parsnips

Name: Chicken Soup With Carrots and Parsnips
Ingredients: 1 4 lb. chicken, cut into 8 pieces, (2 breasts, 2 wings, 2 thighs, and 2 legs), backbone reserved; 1 lb. chicken wings; 2 large yellow onions, unpeeled, roughly chopped; 4 celery stalks, roughly chopped; 1 head garlic, halved horizontally so that the cloves are exposed; 1 handful fresh Italian parsley sprigs, stems reserved and leaves finely chopped; 1 tablespoon black peppercorns; Kosher salt; 8 carrots, peeled and cut into 2-inch pieces; 3 quarts water; 2 parsnips, peeled and cut into 2-inch pieces; 1 handful roughly chopped fresh dill

www.jewishfoodsociety.org

View full recipe on www.jewishfoodsociety.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jewishfoodsociety.org.

Share this recipe:

Cooking tools:

Stockpot
Stove
Chef's knife
Cutting board
Peeler
Measuring cup
Measuring spoon
Slotted spoon
Fine-mesh sieve
Ladle
Colander
Serving bowl

Ingredients

1 4 lb. chicken, cut into 8 pieces, (2 breasts, 2 wings, 2 thighs, and 2 legs), backbone reserved
1 lb. chicken wings
2 large yellow onions, unpeeled, roughly chopped
4 celery stalks, roughly chopped
1 head garlic, halved horizontally so that the cloves are exposed
1 handful fresh Italian parsley sprigs, stems reserved and leaves finely chopped
1 tablespoon black peppercorns
Kosher salt
8 carrots, peeled and cut into 2-inch pieces
3 quarts water
2 parsnips, peeled and cut into 2-inch pieces
1 handful roughly chopped fresh dill