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It took my mother in law a long time to teach me how to make a great chicken soup.
Nothing I made ever tasted near as good as hers.
But I got pretty good.
Now my young marrieds are making my chicken soup just like I was making hers.
Here is the recipe.
For a large pot.
You will need the following:
Chicken bones or parts
1-3 beef marrow bones (ask your butcher for them)
3 stalks celery
1 large zuchini
1 purple topped turnip
! small bunch dill (stems tied together with a piece of string)
Rinse the chicken and bones and put in your pot.
Peel the carrots and cut into chunks.
Wash the zuchini and cut that up.
Peel the parsnip and turnip and cut into large chunks.
Peel the onion and cut into quarters.
Rinse the celery stalks and cut into chunks.
Wash the leek and cut into chunks (discard the leathery green ends).
Rinse the dill and tie the stems together with sewing thread.
Put all cut vegetables into the pot with the chicken and bones.
Add 3 tablespoons of kosher salt.
Add in cold water until water reaches to 1-2 inches below lip of pot.
Put pot on stove and bring to a boil.
Immediately turn the heat down to a low simmer.
Let soup simmer for 3 hours.
Vegetables can be served with soup or on the side at the meal.
Discard the dill.
Unless you are old school European you will probably discard the beef marrow bones. Otherwise you know what to do.
The marrow is much sought after and is eaten spread on bread with a sprinking of salt.
Chicken soup is known to boost the immune system and help move colds along.
So however you enjoy it.
Love and peace out for this Sunday.
Gmom and Cujo