Serves: 4
Total Calories: 53
Place the chicken, parsnip, carrot and celery ribs in a large soup pot. Add water to cover, bring to a boil, reduce the heat, cover and simmer for 2½ hours. Remove the chicken from the pot and reserve. Using a slotted spoon, remove the vegetables from the pot. Serve hot.
Remove all the meat from the chicken carcass. It can be made into chicken salad, chicken tacos or chicken pot pie.
This Chicken Soup recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.
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