Chicken Soup

• 1 whole chicken (3 to 3 1/2 lb.)
• 3 onions, chopped
• 2 medium cloves garlic, minced
• 1 lb. carrots, sliced
• 1 lb. parsnips, sliced
• 1 Tbsp. salt
• 1 tsp. black pepper
• 1/4 c. chopped fresh parsley

1. In a large pot, combine the chicken, onions, garlic and 4 quarts cold water.
2. Bring to a boil, skimming and discarding foam from surface.
3. Reduce heat to low.
4. Cover and simmer for 1 hour. Add carrots, parsnips, celery, salt and pepper to the pot.
5. Cover and continue to simmer until vegetables are tender, about 30 minutes longer.
6. Remove pot from heat and take chicken from soup. When the chicken is cool enough to handle, remove meat from bones and shred it.
7. Return soup to a simmer.
8. Add shredded chicken and parsley; heat through, about 5 minutes.
9. Makes about 3 quarts.

chicken, onions, garlic, carrots, parsnips, salt, black pepper, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=937944 (may not work)