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Lauren's Chicken Soup
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- #50296
There's nothing like chicken soup to warm the body and soul, especially from a scratch-made recipe like this one. The chicken and veggies make an unbelievably rich-tasting broth that'll cure any ailment.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
2 1/2 pounds whole chicken
8 chicken feet
4 quarts water
2 onions, sliced with skins on
2 tablespoons salt
2 carrots
2 celery stalks
1 turnip, peeled and quartered
1/2 bunch fresh parsley
1 bunch fresh dill
directions
Rinse and clean the chicken thoroughly, inside and out. Discard or reserve for later use the heart and liver. Clean the feet, then chop off the toe nails and discard.
Combine chicken and trimmed feet in a large stock pot with all the onions and water. Bring to a boil and cook over medium-low heat, uncovered, for 1.5 hours.
Add remaining ingredients except for dill. Cover and cook over low heat for one more hour.
Remove chicken and vegetables and strain soup. Add fresh dill and let stand for 30 minutes. Remove dill and chill soup covered overnight. The fat will come to the top of the soup and will be easy to skim with a spoon.
Reserve fat in the refrigerator for cooking as a flavorful alternative to butter or oil. Use chicken meat for salad. Save vegetables for garnish in the soup, or discard.
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