Mom's Chicken Soup

Chicken Soup
From Evie Golden
Serves 4 to 6

2 cloves garlic, minced
1 sweet onion, diced
3 carrots, peeled and sliced into circles (reserve the circles from 1 for later if serving just the broth)
2 stalks celery, sliced
1 parsnip, peeled and sliced
4 chicken drumsticks and/or thighs, skinned
1/2 chicken breast, skinned and cut into 2 pieces
1/2 teaspoon kosher salt (or to taste)
1/4 teaspoon ground black pepper (or to taste)
7 to 8 cups water
1/4 cup fresh parsley, minced
2 tablespoons fresh dill, minced

In a large, heavy pot add the garlic, onion, 2 of the carrots, celery, parsnip, chicken, salt and pepper, and water.

Bring the mixture to a strong simmer, then cover and reduce heat to a gentle simmer. Cook for at least 1 hour. During that time, periodically lift the lid and skim any foam. Toward the end of the cooking process, stir in the herbs and let cook for another 10 or 15 minutes.

Let cool, pour the soup into a container, and refrigerate for several hours or overnight. 

Before serving, remove the soup from the refrigerator and lift off the congealed fat. Pour back into the pot, and gently heat. Taste and adjust seasonings. If you're serving just the broth, bring a small pot of water to the boil and add the reserved slices of carrots. Simmer for about 10 minutes or until the carrots are cooked through. Drain.

Serve either the soup with the vegetables and chicken or just the broth with the cooked carrots added.

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