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"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Chicken Soup with Root Vegetables Recipe

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This recipe for Chicken Soup with Root Vegetables is from Generations of Good Eating: Second Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 quarts water
1 large chicken (or leftover turkey)
2 whole onions, peeled and coarsely chopped
4 parsnips, peeled and cut into large chunks
3 stalks celery, chopped with leaves
1 rutabaga, peeled and coarsely chopped
1 large turnip, peeled and coarsely chopped
1 kohlrabi, peeled and coarsely chopped
6 carrots, peeled and cut into large chunks
6 tablespoons chopped fresh parsley
6 tablespoons snipped dill
1 tablespoons salt
1/4 teaspoon pepper
1 zucchini, sliced
Directions:
Directions:
Put the water and chicken in a large pot and bring the water to a boil. Add the onions, parsnips, celery, rutabaga, turnip, kohlrabi, carrots, parsley, dill, salt, and pepper. Cover and simmer 2-1/2 hours, adjusting the seasoning to taste.

Remove chicken from the broth. Remove skin and bones, and cut the meat into bite-sized pieces. Return chicken to broth. (You can refrigerate at this point, removing the fat when the broth is cold.) Add the zucchini to the broth. Simmer about 15 minutes or until the zucchini is cooked but still firm. Add noodles with zucchini if desired.
Personal Notes:
Personal Notes:
Some root vegetables can be hard to find but I have had good results using what is available. The original recipe called for straining the broth and discarding the vegetables, but that seems crazy as the vegetables are so delicious!

 

 

 

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