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| Home -> [Chicken, Middle Eastern, Poultry, Soups & Stews] -> [Bazaar chicken soup Recipe] |
Bazaar chicken soup
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| Artist: |
_ |
Yield: |
10 |
| Categories: |
Chicken, Middle Eastern, Poultry, Soups & Stews |
Rating: |
0 |
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Ingredients:
| 1
| | Chicken [5 lb] | | 1
| tbsp | Salt | | 1 1/2
| tsp | White pepper | | 4
| | Carrots | | 2
| | Parsnips | | 1
| | Parsley root | | 3
| | Celery stalks with leaves | | 1
| large | Onion, cut in eighths | | 4
| | Fresh parsely sprigs | | 1
| | Garlic clove |
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Procedures:
| 1 | In large stockpot or dutch oven, bring chicken and 12 cups water to boil; | | 2 | meanwhile, peel carrots, parsnips and parsley root; cut into large chunks | | 3 | cover and refrigerate for at least 8 hours or until fat has congealed on | | 4 | add-ins: add shredded cooked chicken add 4 cups cooked noodles, cooke |
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