Chicken Little’s Soup

Name: Chicken Little’s Soup
Yield: 6 to 8 portions
Ingredients: 4 carrots, peeled; 1 chicken (3½ pounds), rinsed, patted dry, and cut into small pieces; 1 parsnip, peeled and halved; 1 or 2 stalks lemongrass cut into ½-inch pieces, or 2 strips (3 inches each) lemon zest; 1 teaspoon salt; 10 cups water; 2 homemade chicken bouillon cubes; 2 tablespoons chopped fresh dill; 2 tablespoons minced scallions (green onions); 1 onion, halved; 2 sprigs parsley; 2 sprigs dill; 2 ribs celery, cut into 2 inch pieces; Freshly ground black pepper, to taste

Preparation info

6 to 8
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

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

Ingredients

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

Gluten-free
Soup

Method

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