Chicken Soup

• 1 roasting chicken, excess fat trimmed and cavity emptied
• 3 large carrots, peeled and cut into 3 pieces each
• 2 celery ribs, trimmed and cut into 3 pieces each
• 1 large parsnip, peeled and cut into 3 large pieces
• 1 large onion, peeled and quartered
• 3 whole dill sprigs, tied with kitchen twine
• 12 cups cold water
• 1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
• 2 additional celery ribs, trimmed and cut into a large dice
• salt and pepper

1. Place chicken in a large stock pot.
2. Scatter cut vegetables around it and place dill bundle on top.
3. Add cold water and season generously with salt and pepper.
4. Bring to a boil over medium high heat, skimming any foam off occasionally.
5. After 45 minutes to an hour, remove chicken and set on a plate to rest.
6. Pour remaining pot contents through a strainer into a large bowl or pot.
7. Reserve carrots and parsnips, and discard the remaining vegetables.
8. When chicken and vegetables are cool enough to handle, cut carrots and parsnips into a large dice and add to stock with fresh celery dice.
9. Add chicken broth and reseason to taste with salt and pepper.
10. Shred chicken meat and add to stock.
11. Simmer until celery is tender.

chicken, carrots, celery, parsnip, onion, dill sprigs, cold water, chicken broth, celery, salt

Taken from www.food.com/recipe/chicken-soup-292569 (may not work)