Celia Fleischer S Chicken Soup

Ingredients

1 whole (5- to 6-pound) chicken 

1 pound chicken wings 

3 large onions, coarsely chopped 

1 large sweet potato, peeled and coarsely chopped 

3 parsnips, peeled and coarsely chopped 

2 turnips, peeled and coarsely chopped 

11 to 12 large carrots, peeled and coarsely chopped 

5 to 6 ribs celery, coarsely chopped 

1 bunch fresh flat-leaf parsley 

Coarse salt and freshly ground pepper 

Preparation

Place chicken in a large pot with enough water to cover. Bring to a boil over high heat. Add chicken wings, onions, sweet potato, parsnips, turnips, and carrots. Reduce to a simmer, and cook, skimming surface for 1 1/2 hours.

Add celery and parsley and continue cooking for 45 minutes. Remove chicken and discard or save for another use. Transfer vegetables to a food processor and process until finely chopped. Return vegetables to pot with cooking liquid; season with salt and pepper and stir until well combined.

Place pot over medium-high heat and cook until soup is heated through. Serve immediately.

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