Chicken Soup

After months of simmering excitement, American Chicken Soup Challenge came to a full boil this soup was declared "the best chicken soup in America."

• Ready In: 2 hrs
• Serves: 6

Ingredients

• 2  quarts chicken broth
• 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 cut up
• 1⁄2 cup fresh dill (about 3-4 stems)
• 1  small  rutabaga, peeled and cut up
• 5  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 cut in quareters
• 3  garlic cloves, chopped
• 1  carrot, peeled sliced
• 1  bay leaf
• 1  celery, sliced
• 1  leek, chopped

Directions

1. 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.If storing, let soup cool before refrigerating. When cold, remove the fat that rises to the surface. Use soup within 2-3 days, or store in freezer.
2. For The Broth:
3. 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.