3 chicken thighs and drumsticks (with or without skin)
1/2 cup water
2 celery stalks
1 parsley root
3 carrots
1 onion
1 garlic clove
1 medium potato
1 medium zucchini
1/4 cup fresh sprigs of dill
1 cup uncooked rice
salt and pepper, to taste

Chop up the vegetables to whatever size you like. Leave the garlic clove whole. Dump everything into an 8-quart pot with the water and spices, and cook for about 2 hours on a medium heat. Add water if necessary.

In my experience, this soup tastes the best when it's made in advance, allowed to cool in the refrigerator overnight, and then reheated before serving. Enjoy!!

Submitted by: Bahtya