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- 1 (4 to 5 pound) stewing chicken
- 3 1/2 quarts water
- 1 tablespoon salt
- 3 stalks celery
- 1 parsley root
- 2 onions
- 3 sprigs dill
- 3 sprigs parsley
- Clean chicken thoroughly. Combine in a deep
saucepan with the water and onions. Bring to a boil and cook over medium heat for
1 1/2 hours.
- Add remaining ingredients.
Cover and cook over low heat 1 hour longer, or until chicken is tender.
- Remove chicken
and strain soup.
Yield: about 2 to 2 1/2 quarts soup
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