Chicken Soup

Name: Chicken Soup
Ingredients: 1 roasting chicken, excess fat trimmed and cavity emptied; 3 large carrots, peeled and cut into 3 pieces each; 2 celery ribs, trimmed and cut into 3 pieces each; 1 large parsnip, peeled and cut into 3 large pieces; 1 large onion, peeled and quartered; 3 whole dill sprigs, tied with kitchen twine; 12 cups cold water; 1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth; 2 additional celery ribs, trimmed and cut into a large dice; salt and pepper

10 ingredients

11 steps

Ingredients

1 roasting chicken, excess fat trimmed and cavity emptied
3 large carrots, peeled and cut into 3 pieces each
2 celery ribs, trimmed and cut into 3 pieces each
1 large parsnip, peeled and cut into 3 large pieces
1 large onion, peeled and quartered
3 whole dill sprigs, tied with kitchen twine
12 cups cold water
1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
2 additional celery ribs, trimmed and cut into a large dice
salt and pepper

Directions

1

Place chicken in a large stock pot.
2

Scatter cut vegetables around it and place dill bundle on top.
3

Add cold water and season generously with salt and pepper.
4

Bring to a boil over medium high heat, skimming any foam off occasionally.
5

After 45 minutes to an hour, remove chicken and set on a plate to rest.
6

Pour remaining pot contents through a strainer into a large bowl or pot.
7

Reserve carrots and parsnips, and discard the remaining vegetables.
8

When chicken and vegetables are cool enough to handle, cut carrots and parsnips into a large dice and add to stock with fresh celery dice.
9

Add chicken broth and reseason to taste with salt and pepper.
10

Shred chicken meat and add to stock.
11

Simmer until celery is tender.