Judith in France > wrote:

> Would someone be kind enough to give me a chicken soup recipe, an old
> one I think, it's a broth type of soup, almost clear but not consomme
> and often give to people who are unwell? Many thanks.

Here is a recipe I have used all my life. The chicken should ideally be
a rooster, the older the better, or an old stewing hen. They will add
more flavour but should be cooked long enough to extract all of it.
This soup can be made in a pressure cooker (once the scum is skimmed) in
about 45 minutes.

Victor

Chicken Soup

3 l (3 quarts) water
1 whole chicken, thoroughly rinsed
2 stalks celery, cut into 8-cm (3-inch) pieces
1 large whole onion, unpeeled
2 carrots, peeled and halved
1 medium parsnip, peeled and halved
1 celery root, peeled and halved
1 parsley root, peeled and halved
1 clove
a bit of allspice
2 tablespoons salt
a few black peppercorns
2 bay leaves
1 bunch of dill, cleaned and tied with a string
1 bunch of celery, cleaned and tied with a string

1. Pour the water into a large stockpot, and add the chicken. Bring to
a boil and reduce the heat to bare simmer. As the scum appears, skim it
all carefully, even wiping the stockpot sides with a paper towel, if
transparency is desired.

2. Add all the other ingredients except dill and parsley and let simmer
lightly for 3 hours. In the last couple of minutes, add dill and
parsley. Strain the soup. If desired, rub the cooked roots through a
sieve and add to the soup.