For the Season of Snuffles

•2 quarts of chicken broth (the recipe follows)

•1 chicken (about 3-4 pounds), quartered (I prefer a regular chicken to a fowl); rinsed

•1 large carrot, peeled and cup up

•1 large onion, peeled and cup up

•1 stalk celery

•1 leek, white and light green parts only; washed well

•1 parsnip, peeled and cut up

•1 parsley root, with greens attached

•1 sweet potato, peeled

•a handful of dill (about 3-4 stems)

•1 small rutabaga, peeled and cut up

•a few sprigs of cilantro (optional)

•Salt and pepper to taste

Put chicken broth in pot; bring to boil.

Add chicken. Return to boil; lower heat.

Gently simmer uncovered for 1 hour.

Add the rest of the ingredients. Simmer for one-half hour more; stir occasionally.

Skim fat from top.

Pour into bowls; into each add a slice of carrot and a sprig of cilantro.

If storing, let soup cool before refrigerating. When cold, remove the fat that
rises to the surface. Use soup within 2-3 days, or store in freezer.

www.worldfamousrecipes.com/chicken-soup-winner.html