Chicken Soup
Recipes from: Eating Well Through Cancer.
By: Holly Clegg and Gerald Miletello, M.D.
Serves: 8-10
Category: Soup
Ingredients
4 quarts water
3 pounds skinless, boneless chicken breast, cut into pieces
1 large onion, cut into wedges
6 springs of parsley
3 bay leaves
2 cloves garlic, halved
1 (16-ounce) package baby carrots
1 cup chopped celery
1 turnip, cut into chunks
Salt and pepper to taste
4 chicken bouillon cubes
Cooked rice or noodles, optional
Directions
Place all ingredients except rice or noodles in a large pot. Bring to a boil. Reduce the heat, cover, and simmer 45 minutes, or until the chicken is tender. If desired, remove the chicken, carrots, celery, and turnip from the broth and strain the soup. Add the rice or noodles, if desired, and heat through.