Golden Chicken Soup

• 1 (5-pound) stewing hen, cut up
• 2 medium onions, thinly sliced
• 1 tablespoon salt
• 1/2 teaspoon pepper
• 1 gallon water
• 1 pound carrots, scraped and cut into 1-inch pieces
• 1 pound parsnips, cleaned and cut into 1-inch pieces
• 5 stalks celery, cleaned and cut into 1-inch pieces
• 1 large bunch fresh parsley

1. Combine chicken, onion, salt, pepper, and water in a large Dutch oven; bring to a boil. Reduce heat; cover and simmer 20 minutes.
2. Add carrots, parsnips, and celery; stir well. Place parsley on top of soup; cover and simmer an additional 3 hours.
3. Remove chicken and vegetables from soup; set aside. Discard parsley. Strain broth through several layers of damp cheesecloth. Remove chicken from bones, and coarsely chop; return chicken and vegetables to strained broth. Place over medium heat, and cook until thoroughly heated.
4. Ladle soup into individual serving bowls; serve warm.

stewing hen, onions, salt, pepper, gallon water, carrots, parsnips, stalks celery, parsley

Taken from www.myrecipes.com/recipe/golden-chicken-soup (may not work)