Grandma's Chicken Soup from Stacey Pardue


1 Lb. boneless skinless chicken breast
1 package of chicken wings
3 large onions
1 large sweet potato
3 parsnips
2 turnips
11 to 12 large carrots
5 to 6 celery stems
1 bunch of parsley
salt and pepper to taste


Clean the chicken, put it in a large pot and cover it with cold water. Bring water to a boil. Add the chicken wings, onions, sweet potato, parsnips, turnips, and carrots. Boil about 1 and a half hours. Remove fat from the surface as it accumulates. Add parsley and celery. Cook the mixture about 45 minutes longer. Remove the chicken. The chicken is not used any further in the soup. (the meat makes excellent chicken parmesan). Put the vegetables in the food processor until they are chopped fine or pass through a strainer. Salt and pepper to taste. (note: this soup freezes well)