Ingredients
1 stalk Large Leek (Halved) Green part removed
1 piece Large Rutabaga (Quartered) Can be replaced w/ 3 small turnips
6 pieces Medium carrots
1 piece Green Pepper (Seeds removed and Halved)
3 stalks Celery
1 bunch Parsley
1 bunch Dill
6 pounds Whole Chicken
2 pounds Turkey Thighs
1/3 cup Salt
1/4 cup Pepper
Preparation
Place all of the vegetables into one soup sock, tie at one end and place into large pot, can place carrots inside or outside soup socks depending on whether you plan to eat them in the soup
Place all the meat into another soups sock (all skin removed) tie and place in pot
Add hot water until the water barely covers or just under (if you’re out of room) the soup socks. Water should come up to about 3-4 inches below the top.
While water is filling add Salt and Pepper
Place on Heat and heat until it boils
Skim off brother and set to Medium - Low
Cover and Cook for 2-3 hours
Soup is ready to eat, however, (WITHOUT REMOVING THE SOUP SOCKS) place in fridge overnight.
Next morning/afternoon: Remove soup socks allowing liquid to drain back into pot.
Soup can be frozen for many yummy recipes to come.
