Chicken Soup Recipe Contest Winner
- Ready In:
- 1hr 10mins
- Ingredients:
- 21
- Serves:
-
6
ingredients
- 2 quarts chicken broth (the recipe follows)
- 1 chicken, quartered (about 3-4 pounds)
- 1 large carrot, peeled and cup up
- 1 large onion, peeled and cup up
- 1 stalk celery
- 1 leek, white and light green parts only, washed well
- 1 parsnip, peeled and cut up
- 1 parsley root, with greens attached
- 1 sweet potato, peeled
- 1 handful dill (about 3-4 stems)
- 1 small rutabaga, peeled and cut up
- 3 sprigs cilantro (optional)
- salt and pepper
- chicken broth (makes about 2 quarts)
- 2 lbs chicken (I use wings & back, usually)
- 1 onion, studded with 4 whole cloves
- 3 garlic cloves
- 1 carrot, peeled
- 1 bay leaf
- 1 celery
- 1 leek
directions
- Put chicken broth in pot; bring to boil.
- Add chicken. Return to boil; lower heat.
- Gently simmer uncovered for 1 hour.
- Add the rest of the ingredients. Simmer for one-half hour more; stir occasionally.
- Skim fat from top.
- Pour into bowls; into each add a slice of carrot and a sprig of cilantro.
-
Broth:
- Combine all ingredients with 10 cups of water. Bring to boil.
- Simmer over medium heat for 1 1/2 hours, stirring occasionally. Cool, then strain.
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RECIPE SUBMITTED BY
Tim_John
Fort Myers, Ohio