Chicken Soup

• 1 5 lb. Kosher Chicken quartered, bone in
• 1 medium yellow onion chopped
• 2 large garlic cloves
• 3 parsnips peeled and diced
• 3 carrots chopped into coins
• 2 stalks celery with greens
• 2 medium leeks, cleaned
• 1/4 cup chopped fresh parsley
• 2 sprigs fresh dill
• kosher salt and pepper to taste

1. Rinse chicken and cut away fat. Place chicken in a large soup pot and fill with enough water to cover chicken. Bring to a boil. Reduce to a simmer and add all other ingredients (except salt and pepper). Simmer for two to three hours. Remove the chicken to a plate and let cool. Remove and discard the celery and leeks. When the chicken is cool enough to handle, remove and discard the skin and bones. Shred the meat and add to the soup. Skim the fat off the top throughout the process. Season with kosher salt and pepper. This can be served the same day, but usually tastes better if it is refrigerated overnight. If you refrigerate, be sure to skim the fat before re-heating.

kosher chicken, onion, garlic, carrots, stalks celery, leeks, parsley, dill, kosher salt

Taken from www.epicurious.com/recipes/member/views/chicken-soup-50013023 (may not work)