Classic Chicken Soup
Servings
6 Servings
Ingredients
- 1 3½-pound chicken, cut into 8 pieces
- 12 cups water
- 1 large carrot peeled, cut into bite-sized pieces
- 1 large parsnip peeled, cut into bite-sized pieces
- 1 large onion cut into bite-sized pieces
- 1 large turnip peeled, cut into bite-sized pieces
- 4 medium stalks of celery cut into bite-sized pieces
- 3 tablespoons kosher salt
- 1 ½-ounce chicken consommé stock cube (optional)
- 1 bouquet garni of 15 parsley sprigs 15 dill sprigs, 1 tablespoon whole peppercorns
- Additional fresh parsley or dill for garnish (optional)
Instructions
- Rinse chicken and place in a 6-quart soup pot.
- Add water and bring to a boil over high heat. Skim any foam, residue or fat that rises to the surface using a large spoon or skimmer and discard.
- Once boiling runs clear, reduce heat to a simmer and add carrot, parsnip, onion, turnip, celery and salt. Add stock cube, if desired.
- Simmer, covered, for 1 hour and 30 minutes. During the last 15 minutes of cooking add the bouquet garni and then remove before serving.
- Remove chicken meat from the bones and place a few pieces into each bowl. Ladle soup and vegetables over chicken.
- Mince dill or parsley and sprinkle on immediately before serving, if desired. Or cool the soup and refrigerate overnight.
- Contributed by: Quick & Kosher, JAMIE GELLER