10 Jul 2013
Chicken Soup
If you need a break from the heavy food and treats of the holiday season, put a pot of chicken soup on your stove. Serve it with toast or warm dinner rolls.
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
METHOD:
- 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.
- At the end of the cooking time, carefully remove the chicken from the pot and place it on a plate or cutting board.Remove as much of the meat as you can, then shred it or chop it into pieces.
- Return the chicken to the pot and keep it on a simmer until you’re ready to serve the soup. Give it a taste and add a little more salt if it needs it.
- 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.
