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Chunky Country Chicken Soup

Kraft Memeber Recipe
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Makes: 8-10 servings Total Time: 1 hr 55 min
Category: Soups/Chilis Sub Category: Soups & Stews

what you need
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 (2-3 lb.)chicken
  • 2 chicken bouillon cubes
  • 5 carrots, peeled & sliced
  • 1 lb. turnips peeled, cut into 1 inch pieces
  • 4 potatoes cut into 1 inch pieces
  • 1 bay leaf
  • 1/8 tsp. thyme
  • 1/2 tsp. garlic powder
  • 1 large parsnip, peeled & cut into thin strips
  • 1/4 cup chopped cilantro
  • 1 medium leek, cut into 1 inch pieces
make it
Fill Dutch oven half full of water. Add salt & pepper. Add chicken bring to boil. Add chicken bouillon. Simmer with lid till chicken cooked and very tender. Set aside to cool. When cooled, remove skin and chicken from bone. Set aside.

Set heat on low. Add carrots, turnips & potatoes. Add bay leaf, dried thyme & garlic powder. Cover & simmer 10 minutes.

Add chicken & parsnip, chopped cilantro & leek. Simmer 30 minutes. Remove and discard bay leaf.
Nice change from chicken noodle for a cold winter supper.
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