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Chicken in the pot with fresh herbs

Chicken in the Pot with Fresh Herbs

Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
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Servings

4 Servings

Ingredients

  • 3½ pound frying or roasting chicken
  • Abouut 2 quarts water
  • 1 small parsnip peeled and cut into thick slices (optional)
  • 2 celery stalks including leafy tops coarsely chopped
  • 1 large onion whole
  • 2 bay leaves
  • 4 sprigs fresh thyme or 1 teapsoon dried
  • Freshly ground pepper and salt
  • 2 carrots sliced thick
  • 4 cloves garlic coarsely chopped
  • 1 carrot sliced
  • 3 to 4 tablespoons chopped dill cilantro or parsley, or a combination

Instructions

  • Remove fat from chicken.  Put chicken in a large casserole or pot.  
  • Add parsnip, celery, onion, bay leaves, thyme and small pinches of salt and pepper.  Cover ingredients with water.  
  • Bring to a boil.  Skim foam from surface.  
  • Cover and cook very low heat 1½ hours.
  • Add carrots, garlic and zucchini, bring to a simmer.  Cover and cook over low heat about 30 minutes or until the chicken is cooked through and the vegetables are tender.
  • Skim off fat.  Remove and discard the parsnip, bay leaves and thyme springs.  
  • Remove skin from chicken.  Carve chicken into serving pieces and return them to soup.  Taste and adjust seasoning.
  • Serve chicken in fairly shallow bowls with carrots and zucchini.  Add dill, cilantro or parsley in each bowl.  
  • Moisten each serving with a few spoonfuls of soup.