Prep 45 mins
Cook 45 mins
This is my first attempt at old fashioned chicken soup from scratch, and I'm quite proud of the finished product. I seasoned and reseasoned with salt and pepper several times throughout the cooking process until I achieved the taste I was looking for. The broth was a last minute addition, and though purists may disagree with its inclusion, I thought it added a great depth of flavor to the stock. I served with thin egg noodles that I cooked with each serving of the soup.
- 1 roasting chicken, excess fat trimmed and cavity emptied
- 3 large carrots, peeled and cut into 3 pieces each
- 2 celery ribs, trimmed and cut into 3 pieces each
- 1 large parsnip, peeled and cut into 3 large pieces
- 1 large onion, peeled and quartered
- 3 whole dill sprigs, tied with kitchen twine
- 12 cups cold water
- 1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
- 2 additional celery ribs, trimmed and cut into a large dice
- salt and pepper
- Place chicken in a large stock pot. Scatter cut vegetables around it and place dill bundle on top. Add cold water and season generously with salt and pepper.
- Bring to a boil over medium high heat, skimming any foam off occasionally.
- After 45 minutes to an hour, remove chicken and set on a plate to rest.
- Pour remaining pot contents through a strainer into a large bowl or pot. Reserve carrots and parsnips, and discard the remaining vegetables.
- When chicken and vegetables are cool enough to handle, cut carrots and parsnips into a large dice and add to stock with fresh celery dice. Add chicken broth and reseason to taste with salt and pepper.
- Shred chicken meat and add to stock.
- Simmer until celery is tender.
This turned out to be a rich, flavorful stock. Instead of noodles I cooked Recipe #268280 in the finished broth. Very tasty combo, and I will be making this again and I won't change a thing. Made for PAC Spring 08. Thanks for posting BxChick.