Ultimate Comfort: Chicken Soup from the Heart
Ready In: 3 hrs 35 mins
Serves: 12
Ingredients
- 3 lbs chicken parts (more or less)
- 1 large onions or 2 small onions, peeled and left whole
- 4 garlic cloves, peeled, left whole
- 1 lb carrot, peeled, cut up into sizes of your choice
- 3 -4 stalks celery, cut in half
- 2 small zucchini, cut into a few large chunks
- 1 bunch fresh dill
- 1 bunch fresh parsley
- salt
- pepper
Directions
- Clean chicken, put it in an 8 to 10 quart soup pot, and add enough water to fill the pot about 3/4 of the way. Put on a relatively high flame and cover. When the scummy stuff begins to come out of the chicken (as it begins to boil), skim it off with a big spoon and toss it out. Bring to a slow boil or a fast simmer (sounds like a dance step, eh?), and cook about another 30 minutes.
- Add onions, garlic, carrots, celery, and zucchini. Continue to cook for about another hour or two.
- Add parsley and dill, and salt and pepper to taste. Cook another 30 minutes, then taste to adjust seasoning.
- If you want to make it more lean, cool the soup down, skim off the fat and reheat.
- Enjoy!
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off