Classic chicken Soup
by Sam Levitz
Ingredients
· 1 whole chicken quartered (with bones still attached!)
· 3-4 large peeled carrots, chopped in half
· 3-4 large celery, ends chopped off
· 2 large parsnips, chopped in half
· 2 onions, chopped in half
· 1 tablespoon of onion powder
· 1 tablespoon of garlic powder
· 1 bundle of fresh parsley
· 1 bundle of fresh dill
· Salt and pepper to taste
· Water to fill the pot
Optional
· Beef flanken/short ribs
· Large Stock Pot (recommended, but any large pot will do!)
· Quart containers for storage
Method
- Chop all ingredients as instructed above and add to an empty pot. Chicken should be salt and peppered on each side and placed on the bottom of the pot. If using beef flanken, add that on top of the chicken. Add vegetables on top of your meat and then spices and herbs.
- Fill pot almost to the top with water.
- Bring to a boil, keeping the lid on, but watching the pot to make sure it doesn’t boil over.
- Simmer for at least 6-7 hours, the longer you cook it the more flavor you will get out of the chicken (and meat!)
- Depending on the size of your pot (I use 20 quart stock pot) you will get LOTS of chicken soup that you can freeze for later. Using a strainer, strain your soup in batches so that you will get the liquid separate from the ingredients. Soup liquid can be used in other recipes and replace prepackaged soup cans/boxes. Store soup in quart containers.
Be sure to post in the Recipes group if you make any of these recipes!