Ingredients
- 4 Stalks of celery cut into chunks
- 2 Carrots cut into chunks
- 2 Garlic cloves peeled
- 1 Whole onion peeled
- 2 Parsnips cut into chunks
- 1 Whole leak cut up
- 2 Sprigs of fresh dill cut up into small pieces
- 2 Packages of chicken bottoms
- 1 Tsp Himalayan salt
- 1 Tsp black pepper
- 1 Tsp tumeric
Instructions
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Use 12-16 Quart pot
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Put everything in the pot and bring water level 1 inch from the top
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Bring to a boil all together for about 10 minutes.
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Skim the top of the soup
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Continue to boil on low covered for 30 minutes
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Skim the top of the soup a second time
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Cook for another hour and then skim a third time
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Simmer on low heat for a minimum of 90 minutes
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Add Dill and continue to simmer for 15 minutes
