OT: A great chicken soup recipe

[Guest guest]

Hi Marie,Finally found this.This is an Eastern European chicken soup that has a long heritage.4 chicken legs w thighs skinned (about 2.5 lbs)1 leek trimmed, halved lengthwise, cut into 2" pieces2 med. zucchini trimmed, left whole3 carrots trimmed, peeled, whole2 celery ribs trimmed and cut into 2" pieces1 lg. parsnip peeled, whole1 turnip peeled and cut in half, if large, quartered1 med lg. onion peeled, quartered1 sweet potato peeled and quartered1tsp dried basil10 C water1tsp. black pepper1tbs. salt1 sm. bunch parsley chopped 1 sm bunch dill chopped 4C cooked fine egg noodles1. place chicken leek, zuch. carrots, celery parsnip, turnip, onion,sweet potato, basil, water, salt, and pepper in 6qt. potCover and bring to boilReduce to med-low; simmer, covered, 60min.REmove chicken with slotted spoon and when cool enough to handle remove meat from bones and return to pot.2. Add dill and parsley to pot, bring to rapid boilk cook 3-5 min. Break apart vegs, with spoon.3. Ladel soup into wide bowls with sprigs of fresh herbs.Add 1/4 C noodles.I've also used whole wheat rotelli which makes a nice coarse, peasant quality to the soup.This soup has a rich,l lovely golden broth and tastes like Love and Grace.Serves 10Freezing destroys the texture of the vegs. but if you put the leftover soup through a blender, it makes an excellent potage, which, when thawed and reheated, can make a fine soup, plain or with added left-over vegs, or grated cheese.