Classic Chicken Soup
Let this soup simmer all day—its flavoronly increases with time.
Ingredients1 large chicken (4 pounds)
Large bunch of whole parsley
1 turnip, peeled
1 parsnip, peeled
Large bunch of celery tops
4 large onions, quartered
Kosher salt and freshly ground black pepper, to taste
Seasoned salt, to taste
Large bunch of carrots, halved and with tops removed
Nutrition FactsPer serving: 120 calories, 1.2 g fat (0.25 g saturated), 14.4 g carbohydrates, 9.6 g protein, 0 g fiber, 686 mg sodium (30% Daily Value).
- In a large stockpot, cover whole chicken with 5 quarts water. Add parsley, turnip, parsnip, celery tops, and onions. Season with salt, pepper, and seasoned salt, and bring to a rolling boil over high heat.
- Boil soup uncovered for 40 minutes, skimming foam from the top every 5 or 10 minutes.
- Turn heat down to medium low. Add carrots. Add more salt, pepper, and seasoned salt, to taste, and simmer for 2 more hours or longer if desired. (The chicken flavor will become stronger the longer you simmer.)
- When the soup has reached desired flavor, remove all solid ingredients with a strainer. Allow soup to cool and fat to rise to the top; skim off all fat. Soup can now be reheated and served as a pure broth (with the chicken and vegetables making a rich, flavorful meal of their own). Other options include slicing the cooked carrots into ribbons and dicing the cooked chicken then returning these ingredients to the simmering broth; pasta or rice may be cooked in the broth at this point; and garnishes such as sliced scallions can be added just before serving.