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5 cups water
2-1/2 pounds chicken
1/4 teaspoon pepper
3 chicken bouillon cubes
1 teaspoon sugar
1 package soup greens
1 large onion peel and put knife marks on
1 bunch parsley root
1 bunch fresh dill

Put water in pot, place cleaned pieces of chicken in pot, wait until "scum" rises to top, keep skimming this, when, you can no longer get any more out, then add the rest of the ingredients.

Simmer with lid almost closed for 1 hour.

Poster's Notes:
This recipe can be doubled, tripled for as many as you need to.

1 8-quart soup pot holds 12-13 cups water with veggies, for the whole pot I add 1 tablespoon of salt.

Chicken backs and necks make delicious soup however there is no chicken on these pieces.

Posted by Wendy Mallis

Nutritional Info Per Serving: N/A