By Avera

  • 1 med chicken

  • 2 lg turnips — diced

  • 2 celery stalks — diced

  • 1/2 med onion — diced

  • 1 tbsp chopped parsley

  • 1 tsp salt

  • 1/2 tsp black pepper

  1. Rinse and place the whole chicken in 4-5 quart/litre pot full of water.

  2. Bring to a boil and simmer gently for 1 hour.

  3. Remove from the stove and place it overnight in the refrigerator.

  4. The following day, remove the chicken and de-bone it and cut the meat into 1-inch pieces while broth is reheating.

  5. Bring the broth to a boil, and add the chopped turnips, celery, salt, pepper and parsley.

  6. Simmer for 30 minutes.

  7. Return the diced chicken to the pot for an additional 10 minutes and serve.

  8. This soup freezes well.

  9. For camping, make the soup and freeze it in heavy duty plastic freezer bags laid flat in the in the freezer for easier packing.

Nutritional Facts

Serves 4
829 Calories
58g Fat (64.7% calories from fat)
65g Protein
6g Carbohydrate
2g Dietary Fiber
340mg Cholesterol
853mg Sodium. Exchanges
0 Grain(Starch)
9 Lean Meat
1 Vegetable
6 Fat.


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