Feed A Cold…Homemade Chicken Soup

This is a no-fail recipe. By leaving the vegetables whole, you simply cook everything at the same time and do all of your cutting up at the end. 

• 1 entire chicken breast bone-in skin on
• Soup Greens (leave whole and skin the onion)
• 2-3 carrots
• Chicken broth
• Salt and pepper to taste

Put the chicken breast in a big pot (as big as you have), and fill it with chicken broth to the point that the chicken is covered. 

Next add the "soup greens"... celery, parsnip, turnip, dill, leek, and parsley. Sometimes you can find them in a package together called "soup greens", sometimes you have to buy them separately. 

Boil for 45-60 minutes.

When the soup is done, take the chicken out and cool it off, peel off the skin, cut it up, and put it back into the soup. Remove the carrots, onion, leek, turnip, parsnip and celery and cut them up, and put them back into the soup.

Cook some wide egg noodles or rice to add to the soup.