Country soup
Description
Perfect for lunch. Slice half an onion and leave the other half whole. Cut one carrot in half lengthwise, and dice the second. Place the chicken in a large pot. Add enough water to just cover the chicken. Add the whole onion half, half the carrot, parsley, and pepper. Bring to a boil. Reduce heat and simmer for 1 hour. Remove the chicken and let it cool. Strain the broth through a fine sieve or cheesecloth into another pot and bring to a boil. Simmer for 20 minutes. Remove the skin and bones from the chicken, then cut the meat into small pieces. Melt the butter in a large pot over medium heat. Add the sliced onion and diced carrot, and sauté until the onion becomes translucent, about 5 minutes. Add the flour and cook, stirring, for 1 minute. Gradually pour in the chicken broth and bring to a boil. Add turnip, rutabaga, or parsnip, and 2 1/2 teaspoons of salt. Reduce heat and cook until the root vegetables are tender, 6 to 8 minutes. Add the chicken and cream, and cook until the chicken is heated through, about 1 minute. Season with salt and dill. Serve immediately with crackers. Serve the soup hot.