Sickbed Chicken Soup

• 1 small whole chicken, skin on
• 3 small turnips, peeled and cut into medium chunks
• 1 yellow onion, cut into chunks
• 3 carrots, peeled and cut into slices
• 14 teaspoon celery seed
• 4 stalks celery, cleaned and cut into pieces
• 5 stalks parsley (fresh, no leaves! They will be removed but add great flavour masha Allah)
• 2 12-3 quarts water
• sea salt, to taste
• fresh ground black pepper, just a little bit

1. Put everything into the pot with about 2 1/2 quarts or more of water to cover chicken.
2. Simmer and skim until no scum remains.
3. Reduce heat, partially cover and cook at a low simmer until done.
4. Remove parsley stalks.
5. You may wish to cool the soup and remove the fat from the top.
6. I did not and it was still very good but my chicken was not fatty.
7. Remove skin and de-bone the chicken breasts and add the meat in chunks to the soup.
8. (DH doesn't like the dark meat added).
9. Add sea salt & freshly ground black pepper to taste.
10. I hope it makes you feel better!

chicken, yellow onion, carrots, celery, stalks celery, stalks parsley, water, salt, fresh ground black pepper

Taken from www.food.com/recipe/sickbed-chicken-soup-452061 (may not work)