Tuesday, December 2, 2008

Chicken Soup


Chicken Soup
The best part about this recipe is this-you can use almost any combination of the ingredients that you want and still get almost the same results. You can use dried or fresh herbs, dried or fresh onion, a whole roasting chicken or a whole frying chicken or even just parts as long as the bones are attached. You can add turnip in small amounts or even parsnips. Chicken soup is incredibly versatile and forgiving and almost everyone has their own favorite version.

I sometimes strain the veggies and leave them out altogether because I have several family members who won't eat the soup with the veggies in it.

Chicken Soup
Printable Recipe

1 whole chicken-2 to 3 lbs or more
1 large onion-cut in eighths
3 large carrots-cut in chunks
4 large celery stalks-cut in chunks
1 small bunch fresh parsley
1/2 teaspoon whole peppercorns
1 bay leaf
1 tsp dried thyme
5-6 whole garlic cloves-peeled
1 tsp dried dill
rice or noodles - uncooked
salt to taste

1. Place all in a large pot-add cold water to cover.
2. Bring to a boil and reduce to a simmer. Simmer for several hours until chicken is cooked through and vegetables are soft.
3. Strain all and chop veggies and chicken to add back to the broth in the pot.
4. Add noodles or rice and simmer until done.

2 comments:

Sorina said...

Hi I am new to your blog and I just wanted to say how much I’m loving it

Anne said...

Hi, Sorina! Thanks - I think we're all new at this point. Good to have you along.