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Chicken Soup To Fight Flu
From Dr. Stephen Rennard, Chief of Pulmonary Medicine, University of Nebraska Medical Center
1 5 lb chicken
3 large onions
1 large sweet potato
3 parsnips
2 turnips
12 large carrots
6 celery stalks
1 bunch parsley
salt and pepper to taste
Clean chicken, put in a large pot of cold water. Bring to a boil.
Add onions, sweet potato, parsnips, turnips and carrots.
Boil for 1.5 hours. Skim fat off as develops.
Add parsley, celery and cook an additional 45 minutes.
Remove the chicken, put vegetables in a food processor, chop until very fine and add back into broth. Serve.
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