Classic Chicken Soup
Let this soup simmer all day-its flavor
only increases with time, says Sheryll
Bellman, author of America's Great Delis,
adding that seasoned salt is her "secret
ingredient." She recommends Lawry's
(lawrys.com). The hearty broth can serve
as the basis for endless variations.
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).
Read more Healthy Recipes.
- 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.