Chicken Vegetable Soup
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Posted by:jrt
Lots of veggies!
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Ingredients
4 quarts water
1 large cut-up chicken
Marrow bones (optional)
2 whole onions, unpeeled
4 parsnips, peeled and left whole
1/2 cup chopped celery leaves plus 2 stalks celery and their leaves
1 rutabaga, peeled and quartered
1 large turnip, peeled and quartered
1 kohlrabi, quartered (optional)
6 carrots, peeled and left whole
6 tbs. chopped fresh parsley
6 tbs. dill, snipped
1 tbs. salt
1/4 tsp. pepper
1 zucchini
Directions
- Put the water and the chicken in a large pot and bring the water to a boil, skimming off the fat occasionally.
- Add the marrowbones, onions, parsnips, celery, 3/4 of the rutabaga, turnip, kohlrabi, 4 of the carrots, the parsley, 4 tablespoons of the dill, and the salt and pepper.
- Cover and simmer for 2 1/2 hours, adjusting the seasoning to taste.
- Strain, remove the chicken, discard the vegetables and refrigerate the liquid to solidify. Remove the skin and bones from the chicken and cut the meat into bite-size chunks then refrigerate.
- Remove the fat from the soup before reheating to serve. Bring to a boil.
- Cut the zucchini and the remaining 2 carrots into thin strips and add to the soup along with the remaining rutabaga cut into thin strips as well as a few pieces of chicken.
- Simmer about 15 minutes or until the vegetables are cooked, but still firm. Serve with the remaining snipped dill, as well as matzo balls or noodles.
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