CHICKEN SOUP
1( 4 TO 5 CUP) CHICKEN CUT into thin Pieces
2 MEDIUM CARROTS, SLICED
2 STALKS CELERY, CUT INTO CHUNKS
ONE PARSNIP , PEELED AND SLICED
ONE MEDIUM ONION, CHOPPED
1 RUTABAGA, PEELED AND CUBED
2 TEASPOONS SALT
ONE TEASPOON BLACK PEPPER
HALF A TEASPOON DRIED TARRAGON
TWO BUNCHES FRESH PARSLEY
Directions:
1. Taste chicken in a large Soup pot long with carrots, celery, parsley, onion, babies, salt, pepper, tarragon and parsley.
2. cover all the ingredients with cold water, turn heat to high, and bring to a boil.
3. reduce heat to low and simmer, uncovered, for about 1 hour
4. Check for salt and Seasonings. Soup is very hot, allow to cool before serving.