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Grandma’s Chicken Soup

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  • Complexity: easy


  • 1 Roasted Chicken (or raw is also fine)
  • 2 gallon water
  • ½ bunch celery diced
  • 4 large carrots diced
  • 2 onions diced
  • 1 parsnip diced
  • ¼ teaspoon poultry seasoning
  • Bay leaf
  • 3 cloves garlic
  • Salt and pepper to taste


  1. Wash raw chicken and place in large stock pot. If roasted place in as is with juices from roasting.

  2. Mince garlic and add all ingredients to the pot.
  3. Bring to boil, reduce to simmer and simmer 45 minutes to an hour.
  4. Skim the top to remove fat and impurities.

  5. Serve with fine egg noodles.

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