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Green Chicken Soup

Food Network Canada
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Ingredients

1
chicken quartered, skinned and cleaned of fat
1
onion, whole
2
stalks of celery with leaves
2
carrots, peeled, cut in ½
1
parsnip, peeled, cut in ½
1
small turnip, peeled and quartered
1
package spinach, cooked and chopped
2
packages split pea soup mix or 450 g/2 cups green split peas
2-3
sprigs fresh dill
1
tsp chicken stock (optional)
Salt and pepper to taste
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Directions

Step 1

Place chicken, onion, carrot, parsnip, turnip and 1 sprig of

dill in a large pot of water (approximately 4 quarts). Leave

room for the split peas and spinach (2 inches) so it won’t

splatter all over the stove.

Step 2

Bring the soup to a boil and then reduce heat to medium.

Soup should simmer after the first boil so that it will remain

clear. Skim soup of any fat. This usually takes 20-30 minutes

until soup is clear.

Step 3

Remove chicken from the pot when fully cooked (40 minutes- 1

hour from the first boil). Remove meat from bones and set

aside. Discard bones.

Step 4

Puree the carrots, parsnip and turnips and return to the

pot. Discard the celery, dill and onion. Add the split peas and

fresh dill to the pot. Cover and continue to cook 1½ hours over

low heat. Add chicken and cooked spinach a few minutes before

serving. Add salt and pepper to taste.

Step 5

Cool completely before refrigerating. Soup tastes even better

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My rating for Green Chicken Soup
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