Tuesday, October 5, 2010

My moms homemade chicken soup
















I'm not going to lie, this soup requires a little bit of effort. It is SO worth it. The smell of this soup making me think of childhood. I love making it. It makes a lot, you will have a lot of left overs.
  • 1 whole chicken, 5-6 lbs (giblets removed)
  • 1 lb carrots, peeled
  • 1 lb parsnips, peeled
  • 1 lb turnips, peeled
  • 2-3 celery stalks
  • 1/2 a large white onion
  • 2-3 cloves finely chopped garlic
  • a handful of fresh dill (must be fresh)
  • 2 bay leaves (remove before eating)
  • salt and pepper to taste, I use a lot of pepper
  • 3 chicken bullion cubes
  • a large soup pot
  • enough water to cover chicken and veggies
  • Parmesan cheese for the top of the soup, this is pretty much a must
Add chicken and peeled veggies, herbs, bullion and spices to a large pot. Add water to cover all ingredients. Bring to boil, then turn down to medium simmer. Simmer for 1-2 hours or until chicken is cooked and falling apart. Take chicken and whole veggies out of the pot and let cool, but keep the liquid simmering. Take skin off chicken, then pick all the meat off of the chicken (told you this took a little effort), add chicken back to the pot. Chop of veggies, add back to the pot. Cook on low for an additional 3-4 hours. I usually make this one day, refrigerate and reheat the next day. You must must must add parm cheese on top. No excuses! Enjoy!!

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