Grandmother's Chicken Soup By: Ann R.
Our son who has CF loves this soup so we had it often especially in the winter time. Served with bread and a green salad, it was a complete and nutritious meal which helped our son grow to age 37 while maintaining his health.
- 4-5 lb stewing chicken or fryer
- 1 c lemon juice
- 3 large yellow onions, chopped
- 1 large sweet potato, peeled and chopped
- 3 parsnips, chopped
- 2 turnips, chopped
- 12 large carrots, sliced
- 5 celery stalks, sliced
- 1 bunch parsley, chopped
- Salt and pepper to taste
- Add All Ingredients
- Prep Time: 30 minutes
- Cook Time: 2 hours and 15 minutes
Wash chicken and put in a large soup pot. Cover the chicken with cold water and 1 cup lemon juice and bring to a boil.
Add onions, sweet potato, parsnips, turnips and carrots. Boil 1 1/2 hours removing fat from the surface as it accumulates.
Add parsley and celery. Cook the mixture 45 minutes longer.
Remove chicken. Remove the meat from the bones and chop the chicken meat into bite-sized pieces.
Return chicken to soup pot. Add salt and pepper to taste.
The soup is ready to enjoy or freeze. The soup stores well in the refrigerator.
- Servings: 12
Amount per serving:
- Calories: 262
- Fat: 6 g
- Sodium: 399 mg
- Protein: 24 g
- Calcium: 96 mg
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