Recipe

My Abbas Chicken Soup Recipe

	Gnomers0000 / All my dishes 1 year, 9 months ago This is the easiest, tastiest chicken soup ever. Super versatile and great reheated, can be adjusted to make as many people as your pot can hold. Prep:15m Cook:120m Servings:6	Gnomers0000
	easy comfort food filling classic versatile

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Fans

cliff

atariq123

Ingredients

1 4-6 lb. chicken, cut into pieces or:

3-5 lbs chicken parts

2 carrots

1-2 zucchinis

1 parsnip or parsley root

2-3 stalks celery

3-4 branches parsley

2 sprigs dill (optional)

1 onion

6-8 cups water (or as much as your stock pot can hold)

Directions

Clean chicken, removing skin if desired** and place in stockpot.

Peel and remove ends of onion, place in pot.

Peel carrots and zucchini, place in pot.

Wash the parsley, celery, dill (if desired) and parsley root thoroughly, place in pot.

Fill up your stock pot with water until about two inches from the top.

Boil uncovered for a half hour to an hour, lower to a simmer and partially cover.

Simmer for at least an hour and a half.

The longer it simmers, the stronger it will taste. Feel free to add water if it boils down, just make sure you leave it to simmer for an additional 15-20 minutes afterward. I leave this soup on sometimes for 4-5 hours and it only improves the taste!

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Comments

atariq123 1 year, 9 months ago said:
Hi gnomers, thanks for sharing. Love the title on the recipe :) Do we cut the veggies before putting in the pot or are they good whole? - Amna

kismet 1 year, 9 months ago said:
I like the sound of this one. Thank-you

gnomers0000 1 year, 9 months ago said:
The wonderful thing about this soup is how versatile it is- I leave the vegetables whole and cut them with a ladle (that way you can have just a clear broth, or whichever vegetables are desired) but they're just as good in chunks!

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