Chicken Soup

Ingredients

• 4 pounds chicken bones, cut in 2-inch pieces
• 2 small carrots, peeled and cut in chunks
• 1 small onion, peeled and cut in chunks
• 1 small turnip, peeled and cut in chunks
• 1 rib celery, cut in chunks
• 1 leek, trimmed, washed and cut in chunks
• ½ small parsnip, peeled and cut in chunks
• 1 clove garlic, smashed and peeled
• Stems from 1 bunch parsley (about 1 ounce)
• 8 cups water
• ½ cup loosely packed dill sprigs, chopped
• 2 teaspoons kosher salt

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    289 calories; 16 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 25 grams protein; 72 milligrams cholesterol; 944 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Place all ingredients except dill and salt in a 5-quart casserole with a tightly fitting lid. Cook, covered, at 100 percent power in a high-power oven for 40 minutes.
2. Remove from oven and uncover. Strain through a fine sieve.
3. Add dill and salt before serving. This soup can be used to poach matzoh balls or for matzoh ball soup.