Chicken Soup (from a cooks.com recipe)
1-2 lbs. chicken, chopped into bite-sized pieces
1 turnip, diced
2 carrots, peeled and sliced
3-4 parsnips, peeled and diced
1 large white or yellow onion
1 Tablespoon dill weed
1 lb. egg noodles
2-3 cartons chicken stock (64-96 ounces)
Salt and black pepper to taste
Place chicken in large pot. Sprinkle vegetables around chicken. Add chicken stock (make sure you have enough that it covers everything). Add salt and pepper to taste. Add dill. Bring to a boil over medium high heat, then reduce heat to simmer and cook for two hours. Do not cook for more than three hours.
In separate pot, boil egg noodles in salted water for 10-12 minutes, drain, and add to soup.
As you can probably tell, there’s some wiggle room with this recipe (or any soup recipe, really). Depending on how ‘soupy’ you want it, you can add more or less liquid, add more or less spice, and adjust the types and numbers of veggies. The way we made it, though? Pretty freaking good. We doubled the recipe and it was gone in two days. YUM.
Recommended for: a cold day, a delicious homemade soup staple, and anytime you feel under the weather (or as a preventative!).