sig/*ari* Chicken Soup Corrado

• 3 1/4 lb chicken cut into portions
• 2 medium onions
• 6 pints of water
• 4 carrots ,sliced thickly
• 4 stick celery,sliced thickly
• 1 small parsnip ,cut in half
• 3 tbsp roughly chopped parsley
• 3 tbsp fresh dill,chopped
• 1 pinch turmeric
• 2 chicken stock cubes
• 1 or 2 cloves garlic ,crushed (optional)
• 1 pinch each salt and ground black pepper.

1. put the chicken pieces into large pan.
2. Keep the onions whole and unpeeled, cut a large cross in the stem end of each one.Add onions,carrots,celery,parsnip,parsley, turmeric,salt and black pepper.Add half the dill.Cover pan with lid and bring to boil, instantly turn down heat to simmer.Skim and discard the scum rising to top straight away it is the first scum that will cloud your soup and alters the flavour.Add the crumbled stock cubes.
3. Simmer for at least 3-4 hours.
4. When the soup has become flavourful skim of the surface fat, easiest way to do this is to chill it and remove the solid layer of fat on top.
5. Cut up one of the onions and add to soup if you like.
6. Serve with the Matzo dumpling or add rice or noodles and add rest of dill if needed.Great homemade soup
7. this is my idea of chicken soup

chicken, onions, water, carrots, celery, parsnip, parsley, dill, turmeric, chicken, garlic, salt

Taken from cookpad.com/us/recipes/333465-sigari-chicken-soup-corrado (may not work)