Chicken Soup Recipe
4 chicken thighs
4 chicken drumsticks
1 1/2 cups peeled baby carrots
1 whole peeled onion
3 sticks celery
few sprigs fresh parsley
2 turnips peeled
2 parsnips peeled
3 leeks -white part only -washed well
4 teasp salt
1 teasp celery salt
dash pepper
1 teasp season salt
4 chicken bouillon cubes
Method:
-Three quarter fill a large soup pot with water
-Bring to boil
-Add chicken pieces, and all vegetables.
-Simmer for about 5 hours
-Then add all seasonings and cubes.
-Strain soup but return all baby carrots to soup. (Reserve chicken meat for the chicken pies)
-Serve hot with baked chicken perogen (pies) in the soup or on the side.