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Chicken Soup


1 carrot sliced
1.5 stalks celery, diced
1/4 cabbage, cut into 1-in cubes
1 turnip, cut into 1-in cubes
1 onion, cut into 1-in cubes
any other vegetable you have lying around – zucchini, summer squash, cut into 1-in cubes

8 springs parsley
5 chicken drumsticks, 4 skinned
2 bouillon cubes
2 bay leaves
Salt & pepper

1. Place everything in stock pot, add 4 cups water. Bring to a boil, then simmer for 1 hour
2. Take meat off bones. Discard bones, bay leaves and parsley.
3. Adjust seasonings