Soup
4 large chicken breasts
2 stalks cleaned celery
1 small cleaned parsnip
2 large carrots
1 large onion
1 Dash(s) fresh dill
1 Dash(s) leaves of parsley
1 parsley root
Clean chicken by pouring boiling water over chicken and scraping with a knife blade. Use potato peeler to clean parsnip and celery stalks.
Place prepared cleaned chicken in large pot. Cover 8-10 cups of water. Bring to a boil and skim.
Add vegetables, cover, and cook until chicken is tender about 2 1/2 hours.
While soup is cooking, soak the dill and parsley leaves in cold water to clean.
In the last 10 minutes, add dill and parsnip leaves. Season with salt and 1 tsp Accent.