Recipe
My Abbas Chicken Soup Recipe
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Gnomers0000 / All my dishes 5 months, 2 weeks 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
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 Gnomers0000 |
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Fans
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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atariq123 5 months, 2 weeks 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 5 months, 2 weeks ago said:
I like the sound of this one. Thank-you
gnomers0000 5 months, 2 weeks 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!