Chicken Soup

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.

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 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 1/2ounce) can  reduced-sodium fat-free chicken broth
• 2  additional celery ribs, trimmed and cut into a large dice
•  salt and pepper

Directions

1. 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.
2. Bring to a boil over medium high heat, skimming any foam off occasionally.
3. After 45 minutes to an hour, remove chicken and set on a plate to rest.
4. Pour remaining pot contents through a strainer into a large bowl or pot. Reserve carrots and parsnips, and discard the remaining vegetables.
5. 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.
6. Shred chicken meat and add to stock.
7. Simmer until celery is tender.