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Ingredients

How to make it

  • Rinse chicken and place in an 8 quart stock pot, or larger. Cover with cold water, then add an additional 4-5 inches of cold water. Bring to a boil. Skim the fat and impurities off the top as it rises, using a small strainer.
  • Add parsnips, carrots, celery, onion, turnip, and garlic to pot.
  • At this point you can either tie the herbs & peppercorn into a bouquet garni (in muslin or cheesecloth), or just toss them in there freely which is what I did.
  • Season with salt and pepper, to taste. Start with less, as you can always add more but you can't take away once it's in there :)
  • Lower the heat to simmer and cook, uncovered, for 1 1/2 - 2 hours. Strain the foam & impurities off the top as needed. Taste and add seasoning if needed. Remove from heat.
  • Once the soup is at room temperature, remove veggies with a slotted spoon and place in a bowl - careful to discard any small bones or skin that might stick.
  • Place chicken into another bowl. Break up with your fingers and discard bones & skin. (I set aside 2 cups of this cooked chicken for later use.)
  • Pour broth through a strainer. THis will sift out any remaining small bones or stray skin, as well as the stalks from the herbs. Be sure to discard the bay leaves as well.
  • At this point, you may either combine the broth, veggies, and chicken in a large storage container, or split it up if you plan to freeze some. Or, you may combine the three components in a 4 quart stock pot and refrigerate or reheat to eat right away.

Reviews & Comments 1

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  • mommyluvs2cook 2 years ago
    Love the choice in veggies in this DT! Looks yummy ;)
    Was this review helpful? Yes Flag

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