The Therapeutic Three-Hour Chicken Soup

It's All American Food, 2003

3 hours — 10 to 14 cups soup, depending on cooking time

Ingredients

8	pound	chicken (cut-up)
8		stalks celery (including leaves)
8	large	carrots (peeled and chunked)
1		clove
2	pound	onions (peeled and quartered)
1⁄2	pound	parsnips (peeled and chunked)
1	cup	parsley stems (coarsely chopped)
16	cup	water

Instructions

Wash the chicken, if desired. Place it in a stockpot, along with celery and carrots. Stick the clove into one of the onion quarters and add the onions, parsnips, and parsley. Add water. Bring to a boil, then lower temperature so the liquid is simmering. Skim off scum and discard. Cook 1-1/2 to 2 hours for a sweet, light-tasting soup, or 3 hours total for a deeper-tasting stock. Season to taste with salt and pepper.