• Cut up Chicken fryer
• minced ginger
• 2 lemons
• 3 parsnips
• 1 turnip
• 3 carrots
• 2 stalks celery
• 1 huge onion
• 8 c chicken broth
• 2 c Bisquick
• 2/3 c Milk
• salt
• pepper
• vegetable oil
• butter

Heat up oil in a really big pot. Brown the chicken, skin sides down. Remove chicken. Melt about 4 T butter. Brown the vegetables and roast for about 10 min on lower flame. Add chicken broth, salt and pepper to taste. Add about 2 T ginger. Roll lemons and squeeze into soup. Add chicken. Cook about 1/2 hour. Remove chicken from pot and debone. Yes your fingers will get burnt. Add chicken back in. Mix bisquick and milk and drop by tablespoon onto top of soup. Put the lid on and cook another 10 min. Watch your kids scrape the bowl to get every last drop.