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

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • gnomers0000 10 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!
    Was this review helpful? Yes Flag
  • kismet 10 years ago
    I like the sound of this one. Thank-you
    Was this review helpful? Yes Flag
    " 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
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes