Chicken Soup always makes me feel better!1 Whole Chicken, cut up
2 Lbs Flanken style beef short ribs
1 large onion, sliced
1 cup carrots, peeled and sliced
1 1/2 cup parsnips (about 5), peeled and sliced
1/2 cup celery, diced
1 Tbs kosher salt, plus more to taste
1 cup dried lima beans
sachet filled with 1 Tbs Fresh dill, 1 Tbs fresh parsley, 1 tsp fresh sage, 1 tsp fresh thyme, 5 peppercorns, 5 whole cloves, 1 bay leaf)
Put all of the ingredients into a large Dutch oven. Add just enough water to cover the chicken by 1/2 inch. Bring to a simmer uncovered. Skim the foam off the top of the soup. Continue to simmer covered for about 1 1/2 hours until the lima beans are tender. Taste and adjust salt and pepper. Remove the satchel of herbs. Serve with egg noodles and enjoy!
Recipe Notes: It's important not to add too much water. This soup is even better the next day. Refrigerate Soup--the fat will float to the top and solidify. Once this happens, you can skim it off the top of the soup. For more information see, "A Perfect Day For Chicken Soup."