Chicken-Vegetable Soup

Chicken-Vegetable Soup

Chicken Vegetable Soup



Chicken vegetable soup: Soup that will make you healthy with wonderful taste. Chicken soup with variety of root vegetables, such as turnips and parsnips, to chicken soup for subtle sweetness and bite. Feel free to omit them and simply add more carrot and leek, if you prefer.

 

Chicken-Vegetable Soup

Chicken-Vegetable Soup

Ingredients

  • 1 (6-pound) roasting chicken
  • 8 cups water
  • 2 1/2 cups chopped celery (about 4 stalks)
  • 2 cups thinly sliced leek (about 2 large)
  • 1 1/2 cups (1/2-inch) cubed parsnip (about 8 ounces)
  • 1 1/2 cups (1/2-inch) cubed carrot (about 8 ounces)
  • 1 1/2 cups (1/2-inch) cubed turnip (about 8 ounces)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon chopped fresh dill (optional)
  • 8 ounces egg noodles

Directions

  1. Remove and discard giblets and neck from chicken
  2. Remove and discard skin from chicken trim excess fat
  3. Split chicken in half lengthwise place in a Dutch oven
  4. Cover with 8 cups water bring to a boil
  5. Cook 10 minutes
  6. Skim fat from surface of broth discard fat
  7. Add celery and next 4 ingredients (through turnip) to pan, stirring well bring to a boil
  8. Reduce heat, and simmer 30 minutes or until vegetables are almost tender, stirring occasionally
  9. Remove chicken let stand 10 minutes
  10. Remove chicken from bones shred chicken with 2 forks to yield 6 cups meat
  11. Discard bones
  12. Simmer vegetable mixture 10 minutes or until tender
  13. Return shredded chicken to pan
  14. Stir in salt, pepper, and dill, if desired
  15. Cook noodles according to package directions, omitting salt and fat
  16. Place 1/2 cup noodles in each of 8 bowls top each serving with 1 1/2 cups chicken mixture

 

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