Dr. Rennard's Chicken Soup
Source of Recipe
from sixwise.com
1 large roasting chicken or baking hen (6 to 7 pounds)
1 package chicken wings or drumsticks (10 to 12 pieces)
10 medium carrots, peeled
3 large onions, peeled and quartered
3 parsnips, peeled
1 large sweet potato, peeled
2 turnips, peeled
6 stalks celery
1 bunch parsley
salt and pepper to taste
Wash the whole chicken and chicken parts. Place in 8-quart soup pot, fill three-quarters full with water and bring to a boil. Add carrots, onion, parsnips, sweet potato and turnips.
Simmer covered for 1-1/2 hours. Add celery and parsley and cook for another 45 minutes. Spoon out the chicken and bones.
Remove the vegetables along with a small amount of the broth; puree, then stir back into the soup. Salt and pepper to taste.
Stephen Rennard, M.D., is chief of pulmonary medicine at the University of Nebraska Medical Center in Omaha. The recipe actually is a time-tested family recipe, handed down by his wife's grandmother.
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