Chicken Soup(Yield: 2 Quarts)

• 1 (5 lb.) pullet chicken, cut up
• 8 carrots, sliced
• 6 stalks celery, sliced
• 2 parsnips, sliced
• 2 turnips, sliced
• 1 rutabaga, sliced
• salt and pepper to taste
• fresh dill (optional)
• fresh parsley (optional)
• 3 1/2 to 4 qt. water

1. Place chicken in a heavy 6-quart pot; cover with water and lid.
2. Cook over medium-high heat until water comes to a boil. Remove lid and simmer for about 30 minutes, skimming off foam as it rises with a slotted spoon.
3. Add remaining ingredients and simmer, partially covered, 1 to 1 1/2 hours longer until chicken is very tender and falls off the bones.
4. Cool in broth until chicken can be handled.
5. Remove chicken; discard skin and bones (save meat for salad or casserole).
6. Strain liquid.
7. Puree vegetables in food processor or blender and return to soup.
8. Serve with rice or noodles.

pullet chicken, carrots, stalks celery, parsnips, salt, dill, parsley, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=452611 (may not work)