Saturday, January 14, 2012

Chunky Chicken Soup

This recipe is so good and really easy to make. I've become a big fan of the Pioneer Woman blog, (thanks Bri!), and it's one of her recipes. I've never cooked with parsnips before, and I'm not sure I like the taste, at least not how strong it is in this recipe. I probably would make this again with one less, and add more celery to give it more structure and change in texture. I loved it though!

Ingredients

  • 1 whole Chicken
  • 1 whole Bay Leaf
  • 64 ounces, fluid Unsalted (or Low Sodium) Chicken Broth (you May Use Half Broth And Half Water If Desired.)
  • 1 whole Large Onion, Chopped
  • 3 whole Ribs Of Celery, Sliced
  • 3 whole Carrots, Peeled And Chopped
  • 3 whole Parsnips, Peeled And Chopped
  • 1/2 teaspoon Salt
  • Ground Black Pepper

Preparation Instructions

Place all ingredients but the pepper into a pot. Bring to a boil, then reduce to a simmer. Cover and simmer for 1 1/2 to 2 hours, or until chicken is done, vegetables are tender, and soup flavor is divine. Taste and adjust seasonings as needed.

Serve in a bowl, then sprinkle black pepper over the top.

*Note: Adjust broth levels and/or vegetable amounts as needed.

2 comments:

  1. And just leave the chicken as is, whole? ;)

    ReplyDelete
  2. No, you shred it after it's cooked

    ReplyDelete