• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Make-Ahead: Chunky Chicken Soup with Winter V

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 1 Fry/roasting chicken
  • - about 3 lb
  • Salt
  • Pepper
  • 2 Onions, halved
  • 6 Garlic cloves, peeled
  • 2 Bay leaves
  • 8 c Chicken stock
  • 1 ts Dried thyme
  • 1/2 ts Dried sage
  • 4 Carrots, bite-size chunks
  • 4 Celery stalks with leaves
  • -in bite-size chunks
  • 2 Leeks, quarter, 1-in length
  • 2 Parsnips, bite-size chunks
  • 1/2 Rutabaga, bite-size chunks
  • 2 tb Fresh parsley, chopped


Remove fat from chicken; sprinkle inside and out with salt and pepper.
Place in large saucepan. Add onions, garlic and bay leaves. Pour in stock;
bring to boil, skimming foam from top. Add thyme and sage; cover and cook
over low heat for 30 minutes.

Add carrots, celery, leeks, parsnips and rutabaga; simmer, covered, for
35-45 minutes or until vegetables are tender and chicken is coming off
bones. Discard bay leaves and onions and skim off fat. Remove chicken; when
cool enough to handle, remove chicken from bones. Tear chicken into large
pieces, removing skin, and return to stock.

[Can be prepared ahead, cooled, covered and refrigerated for up to 2 days.
Remove any remaining fat from broth. Heat over low heat.]

Sprinkle with parsley.

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