Chicken Soup Ingredients 2 whole chicken legs and thighs, skinned and separated 4 medium onions peeled and left whole 2 stalks of celery cut in half or in thirds 6 carrots, peeled and cut in half or thirds 3 medium turnips peeled and cut into quarters 2-3 parsnips, peeled and cut in half or thirds 1 teaspoon salt 1 teaspoon pepper Dill and parsley (optional) Chicken soup powder to taste (optional) Directions Place the chicken at the bottom of a large pot (at least 6 quarts) and add the vegetables on top except for the dill and parsley (if using). Add enough water to float the contents but not cover them completely Bring to a boil, then lower heat to a simmer Skim any foam, residue, or fat that rises to the surface using a large spoon or skimmer and discard. Simmer on low heat for two hours, then add spices, chicken soup powder, dill, parsley, and simmer for a half-hour more.
