Make-ahead: chunky chicken soup with winter v
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Fry/roasting chicken about 3 lb | |
| Salt | ||
| Pepper | ||
| 2 | Onions, halved | |
| 6 | Garlic cloves, peeled | |
| 2 | Bay leaves | |
| 8 | cups | Chicken stock |
| 1 | teaspoon | Dried thyme |
| ½ | teaspoon | Dried sage |
| 4 | Carrots, bite-size chunks | |
| 4 | Celery stalks with leaves in bite-size chunks | |
| 2 | Leeks, quarter, 1-in length | |
| 2 | Parsnips, bite-size chunks | |
| ½ | Rutabaga, bite-size chunks | |
| 2 | tablespoons | Fresh parsley, chopped |
Directions
Remove fat from chicken; sprinkle inside and out with salt and pepper.
Place in large saucepan. Add onions, garlic and bay leaves. Pour in stock; bring to boil, skimming foam from top. Add thyme and sage; cover and cook over low heat for 30 minutes.
Add carrots, celery, leeks, parsnips and rutabaga; simmer, covered, for 35-45 minutes or until vegetables are tender and chicken is coming off bones. Discard bay leaves and onions and skim off fat.
Remove chicken; when cool enough to handle, remove chicken from bones. Tear chicken into large pieces, removing skin, and return to stock.
[Can be prepared ahead, cooled, covered and refrigerated for up to 2 days. Remove any remaining fat from broth. Heat over low heat.] Sprinkle with parsley.
8 servings for $12.08 CDN [Mar/95] Per serving: about 250 calories, 25 g protein, 8 g fat, 19 g carbohydrate high source fibre, good source iron.
Source: Canadian Living magazine, Feb 95 Presented in article by Rose Murray: "So Good To Come Home To" [-=PAM=-] PA_Meadows@...