Ingredients

How to make it

  • Clean chicken, removing skin if desired** and place in stockpot.
  • Peel and remove ends of onion, place in pot.
  • Peel carrots and zucchini, place in pot.
  • Wash the parsley, celery, dill (if desired) and parsley root thoroughly, place in pot.
  • Fill up your stock pot with water until about two inches from the top.
  • Boil uncovered for a half hour to an hour, lower to a simmer and partially cover.
  • Simmer for at least an hour and a half.
  • The longer it simmers, the stronger it will taste. Feel free to add water if it boils down, just make sure you leave it to simmer for an additional 15-20 minutes afterward. I leave this soup on sometimes for 4-5 hours and it only improves the taste!

Reviews & Comments 3

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  • gnomers0000 6 years ago
    The wonderful thing about this soup is how versatile it is- I leave the vegetables whole and cut them with a ladle (that way you can have just a clear broth, or whichever vegetables are desired) but they're just as good in chunks!
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  • kismet 6 years ago
    I like the sound of this one. Thank-you
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    " It was excellent "
    atariq123 ate it and said...
    Hi gnomers, thanks for sharing. Love the title on the recipe :) Do we cut the veggies before putting in the pot or are they good whole? - Amna
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