Chicken Soup



INGREDIENTS:

2 whole chickens

2 quarts water

3 cups rice

2 onion, minced

7-8 turnips, pared and diced

2 cups sugar

3 white potatoes, peeled and quartered

habañero, salt, and pepper to taste

2 Tbsp parsley, minced

parsley for garnish

DIRECTIONS:

1. Clean and wash two large fat chickens, put them on to
boil in about 2 quarts of water, to which add three cups
of rice, 2 onions cut fine, 7 or 8 turnips pared and cut
into small pieces, 2 cupfuls of white sugar, a little sweet
marjoram, and salt, habañero, and pepper to taste. After
simmering for rather more than an hour put in 3 white
potatoes, pared, washed, and cut in quarters, which, as
soon as done, add a little parsley minced fine. When done,
if not sufficiently seasoned, more may be added. Place the
chicken on a dish, which garnish with sprigs of double
parsley, the soup in a tureen, and send to table hot.



Chicken Soup