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  • Make Ahead: Chunky Chicken Soup With Winter V

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    Make Ahead: Chunky Chicken Soup With Winter V
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 x Fry/roasting chicken about 3 lb Salt Pepper
    • 2 x Onions, halved
    • 6 x Garlic cloves, peeled
    • 2 x Bay leaves
    • 8 c. Chicken stock
    • 1 tsp Dry thyme
    • 1/2 tsp Dry sage
    • 4 x Carrots, bite-size chunks
    • 4 x Celery stalks with leaves in bite-size chunks
    • 2 x Leeks, quarter, 1-in length
    • 2 x Parsnips, bite-size chunks
    • 1/2 x Rutabaga, bite-size chunks
    • 2 Tbsp. Fresh parsley, minced

    Directions

    1. Remove fat from chicken; sprinkle inside and out with salt and pepper.
    2. Place in large saucepan. Add in onions, garlic and bay leaves. Pour in stock; bring to boil, skimming foam from top. Add in thyme and sage; cover and cook over low heat for 30 min.
    3. Add in carrots, celery, leeks, parsnips and rutabaga; simmer, covered, for 35-45 min or possibly till vegetables are tender and chicken is coming off bones. Throw away bay leaves and onions and skim off fat. Remove chicken; when cold sufficient to handle, remove chicken from bones. Tear chicken into large pcs, removing skin, and return to stock.
    4. [Can be prepared ahead, cooled, covered and refrigerated for up to 2 days.
    5. Remove any remaining fat from broth. Heat over low heat.]
    6. Sprinkle with parsley.

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