Ingredients
- Chicken bones (mesh bag recommended)
- 2 onions, halved
- 4 celery stalks
- 5 carrots
- 1 parsnip
- 1 or 2 zucchinis
- Piece of peeled fresh ginger
- Fresh dill
- 3 tbsp. kosher salt (adjust depending on the size of your pot)
Directions
- Place all ingredients in a pot. (Put the bones in a food-safe mesh bag, if you have.) Leave the vegetables whole (except the onions, which are halved).
- Fill the pot with water, well above the ingredients.
- Bring to a boil, then reduce to a simmer and cook for 1.5-2 hours.
- Remove bones. Serve the soup with whichever vegetables you like.
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