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Chicken & Root Vegetable Soup

Chef.at.Home's picture
Ingredients
  Broiler fryer 1
  Small new potatoes 1 Pound, washed
  Carrots 4 , pared and diced
  Turnips 2 , pared and diced
  Celery stalks with tops 2 , diced
  Leek 1 , trimmed and well washed
  Salt 1 Tablespoon
  Parsley sprigs 2
  Peppercorns 6
  Bay leaf 1
  Water 6 Cup (96 tbs)
Directions

1. Cut chicken into serving-size pieces: 2 legs, 2 thighs and 2 wings. Cut each side of breast crosswise into 3 pieces. Layer chicken, potatoes, carrots, turnips, celery and leek in a 3-quart flameproof casserole or Dutch oven; sprinkle salt between layers. Add water almost to cover.
2. Tie tops from celery, parsley, peppercorns and bay leaf in a piece of cheesecloth. Push under liquid.
3. Bring to boiling; reduce heat; cover. Simmer 45 minutes to 1 hour, or until meat and vegetables are tender. Discard herb bag.
4. Ladle into soup bowls, spooning 2 pieces of chicken into each bowl.

Recipe Summary

Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken

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