Creamed Parsnip, Celery Root Soup with Chicken

Makes 1/2 gallon


2 parsnips (large) chopped
1 celery root (medium) grated
1 golden turnip (or other turnip) chopped
1 carrot (large) chopped
1 full chicken leg (thigh and drumstick) salt washed and rinsed well

In pot:  place vegetables. Cover with water:  bring to a boil.  Reduce heat, add chicken leg and simmer on low for 1 hour (the water should be just under a boil so chicken cooks, but remains tender).  Remove chicken leg.  Blend vegetables.  Remove flesh from chicken bones and pull into bite size pieces.  Mix meat into blended soup.  Salt to taste.  Enjoy.


Aids Kidneys, energizing weak kidneys, relaxes ureters and lower jiao (torso).  Opens ear canals, sinuses. Lubricates mouth.  Increases qi and blood circulation, sending energy to extremities (hands and feet) and reproductive organs.  Relaxes Heart and aids Lungs, opening breathing passages.  Grounding.  Restores the energy of the Liver, Spleen and Stomach.  Turnip energies all 12 meridians.  Reduces damp heat.  This soup is wonderful for those who are exhausted or feeling weak.