I just found this recipe in a quilt pattern! Sounded good, and oh my; its wonderful! I used potatoes rather than the parsnips.
I know the herbs are a little different, but don't be afraid...the dill and marjoram are terrific together
1Heat the oil in a heavy, deep 6-8 quart saucepan over mediium-high heat. When oil is hot but not smoking, add the chicken thighs and brown on all sides. Stir in the onion and garlic. Cook stirring for about 2-3 minutes or until softened but not browned. Pour in the chicken stock and celery seeds; bring to a boil then reduce heat and simmer for about 45 minutes or until meat is falling from the bones. Remove the chicken thighs and strip the meat off the bones, return the meat to the pot and discard the bones.
2Add the celery, carrot, parsnip, marjoram and dill weed; cover and simmer until tender (about 10 minutes). Stir in the orange zest, orange juice and a little of the cornstarch mixture, simmer until slightly thickened. Mixture should not be too thick, just velvety; if it's too thin, add a little more cornstarch. Add cream or half & half and heat through but do not boil! Taste and correct seasonings adding salt, pepper or additional marjoram and/or dill if desired. Serve with plenty of bread.
3Notes: For those on low fat diets, you may substitute chicken breasts but cook gently for a shorter time; otherwise, meat is likely to get tough or stringy; chicken thighs make meltingly tender meat and more flavorful broth. You may also substitute whole or low fat milk in the place of cream, but the soup will not be a rich or creamy; if you choose to do this you will probably need the larger amount of cornstarch.
For a very hearty winter meal you may ladle the soup over a bowl of hot cooked rice