• Prep Time:
  • Cooking Time:
  • Serves: 10 Cups

Best Bazaar Chicken Soup

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 1 Chicken [5 lb]
  • 1 tb Salt
  • 1 1/2 ts White pepper
  • 4 Carrots
  • 2 Parsnips
  • 1 Parsley root
  • 3 Celery stalks with leaves
  • 1 lg Onion, cut in eighths
  • 4 Fresh parsely sprigs
  • 1 Garlic clove


In large stockpot or Dutch oven, bring chicken and 12 cups water to boil;
skim off froth. Add salt and pepper; reduce heat and simmer gently for 1

Meanwhile, peel carrots, parsnips and parsley root; cut into large chunks
along with celery. Add to pot along with onion, parsley sprigs and garlic.
simmer for 1 hour. Remove chicken; refrigerate for another use. Strain
liquid through cheesecloth-lined sieve, pressing down on vegetables to
extract as much liquid as possible. Let cool to room temperature.

cover and refrigerate for at least 8 hours or until fat has congealed on
surface. Remove fat with slotted spoon. [Can be refrigerated for up to 3
days or frozen for up to 3 months.]

Add-Ins: Add shredded cooked chicken Add 4 cups cooked noodles, cooked
rice, or matzo balls Reserve carrots and celery from stock; slice and add
to soup.

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