Chicken Little’s Soup

Preparation info
  • 6 to 8

    • Difficulty


Appears in

By Sheila Lukins and Julee Rosso

Published 1989

  • About

A rich and hearty chicken soup sweetened with parsnip and dill.


  • 1 chicken (3½ pounds), rinsed, patted dry, and cut into small pieces
  • 4 carrots, peeled
  • 2 ribs celery, cut into 2 inch pieces


  1. Place the chicken pieces in a large soup pot. Cut 2 of the carrots into 2 inch pieces and add them to the pot. Add the celery, parsnip, onion, parsley and dill sprigs, lemon grass, bouillon cubes, and water. Heat to a boil. Then lower the heat and simmer 1 hour, skimming when ne