Chicken Soup Recipe Contest Winner

• 2 quarts chicken broth (the recipe follows)
• 1 chicken, quartered (about 3-4 pounds)
• 1 large carrot, peeled and cup up
• 1 large onion, peeled and cup 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
• 1 handful dill (about 3-4 stems)
• 1 small rutabaga, peeled and cut up
• 3 sprigs cilantro (optional)
• salt and pepper
• chicken broth (makes about 2 quarts)
• 2 lbs chicken (I use wings & back, usually)
• 1 onion, studded with 4 whole cloves
• 3 garlic cloves
• 1 carrot, peeled
• 1 bay leaf
• 1 celery
• 1 leek

1. Put chicken broth in pot; 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. Simmer for one-half hour more; stir occasionally.
5. Skim fat from top.
6. Pour into bowls; into each add a slice of carrot and a sprig of cilantro.
7. Broth:
8. Combine all ingredients with 10 cups of water. Bring to boil.
9. Simmer over medium heat for 1 1/2 hours, stirring occasionally. Cool, then strain.

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Taken from www.food.com/recipe/chicken-soup-recipe-contest-winner-441075 (may not work)