Chicken Little Soup
From mystic_river1 16 years ago
- 60 minutes to make
- Serves 10
lovely to look at...delightful to eat..warming and delicious this takes the everyday lowly chicken soup a step or two higher
Ingredients
- 1/4 cup freshly chopped parsley leaves, stems reserved shopping list
- 5 whole black peppercorns shopping list
- 1 dried bay leaf shopping list
- 3 sprigs fresh thyme shopping list
- 1 clove garlic shopping list
- 1 pound carrots, peeled and cut crosswise into 1/2-inch pieces shopping list
- 1 pound parsnips, peeled and cut crosswise into 1/2-inch pieces shopping list
- 1 to 2 medium onions, cut into 1/2-inch pieces shopping list
- 1 (4-pound) chicken, rinsed shopping list
- coarse salt shopping list
How to make it
- Tie parsley stems together using kitchen twine.
- Prepare a bouquet garni: Place peppercorns, bay leaf, thyme, and garlic in a 5-by-5-inch piece of cheesecloth; tie to enclose using kitchen twine.
- In a large pot, combine parsley stems, bouquet garni, carrots, parsnips, onions, and chicken, breast-side down.
- Add enough water to cover; season with salt.
- Bring to a boil over high heat; reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 45 minutes.
- Skim any foam that rises to the top and discard.
- Remove chicken from pot, and let stand until cool enough to handle. Skim fat from surface of soup, if desired, and discard.
- Remove and discard parsley stems and bouquet garni.
- Remove meat from bones; discard skin and bones.
- Shred meat into bite-size pieces, and return to pot.
- Cook until heated through; season with salt.
- Serve garnished with chopped parsley.
The Rating
Reviewed by 3 people-
I love this recipe! It's great; not too salty, not too heavy. I throw in a bag of kluski (egg) noodles too, for extra heartiness. Also, parsnips are delicious and should be used more! Great!
mollyd
in Nashville loved it
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