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Chicken Soup Recipe

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This recipe for Chicken Soup, by , is from The Russo-Lynch Family Cookbook Project, 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!

Carolyn Russo


1 Whole organic chicken (cleaned)
1 Large yellow onion - unpealed - loose peals removed
1 Leek cleaned and sliced lengthwise and cut into two inch pieces
1 Head of garlic - unpealed - loose peals removed
2-3 Carrots - scrub and unpealed
2-3 Stalks of celery including leaves
1 Parsnip (optional) scrubed and unpealed
1 Small white turnip (optional) scrubbed and unpealed
1 Carrot pealed - small dice (for finishing soup)
1 Small stalk of celery - small dice (for finishing soup)
1 Bay leaf
1 Handful of parsley
1 Handful of dill (optional)
8 Cups of water
1 Tblsp sea salt
4 Whole pepper corns

Cut unpealed onion in quarters
Cut whole unpealed garlic head in half
Scrub unpealed carrots, parsnip, turnip, and cut into roughly 2 inch pieces
Cut leek and celery into 2 inch pieces

Add veggies to large heavy bottom stock pot, add whole cleaned chicken, water,
bay leaf, parley and dill.

Bring to boil, skimming any scum off top

Lower to simmer and cover

After 1 to 1 hours (depending on size of chicken) remove breastmeat from bone -
Set aside and continue to cook soup for 1 more hour - check seasoning
If stronger soup is desired remove cover and simmer for another hour or add a little organic "Better than boullion" chicken base

Then off heat and strain out solids (pressing to remove as much liquid as possible - let sit)

While soup is straining
cut up breast meat
mince 1 carrot, 1 stalk celery, & onion

Saute veggies in a little chicken fat skimmed from soup or olive oil until fairly soft but still a little "bite" to them
Add the cut up chicken & sauteed veggies to broth

To Serve

Add precooked pasta (if using) to each bowl
Ladle hot soup over pasta
Finish with grated cheese, fresh minced parsley and fresh minced dill if desired

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
3 hours




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