Friday, November 9, 2007

Chicken Soup 101

It's cold and flu season again and that calls for an awesome bowl of homemade chicken soup. Everyone asks for the recipe when I serve so here it is:

1 large chicken cut up into 8 pieces (Costco sells organic chickens, Hillers sells Bell and Evans (not organic but good)
1 large onion chopped in 1" chunks
6 large carrots, scrubbed clean and sliced in small rounds
6 stalks of celery chopped in 1/2 inch chunks
all the inside leafy parts of the celery, chopped
Parsnips peeled and diced if desired
5-10 cloves of garlic finely minced
1 bunch flat parsley, leafy parts chopped finely
Enough water to fill large pot and to cover all items.
1 T kosher salt
lots of fresh cracked black pepper

Wash everything very well, set aside veggies. Rinse chicken parts several times until water is clear. Place in large stock pot and bring to simmer, don't boil. Cook, skimming top to remove"scum" that forms on top. Add in all veggies and savory items. Cook on low simmer for 2-3 hours and remove meat carefully. Using fingers, separate meat from skin and bone, place in separate glass container. Don't store chicken meat in soup. Make a batch of rice, noodles or my mom's favorite boiled potatoes and serve in soup (add some meat to each bowl). Enjoy!

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