Side Pannel
Make-Ahead: Chunky Chicken Soup with Winter V
Make-Ahead: Chunky Chicken Soup with Winter V
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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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