Susan's Chicken Soup
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- Yield Serves 8 to 10
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Ingredients
- 1 pound carrots, cut crosswise into 1/2-inch pieces
- 1 pound parsnips, cut crosswise into 1/2-inch pieces
- 1 to 2 medium onions, cut into 1/2-inch dices
- 1 chicken (4 pounds), rinsed
- Coarse salt
Directions
- In a large pot, combine carrots, parsnips, onion, and chicken, breast-side down. Add enough water just to cover (about 12 cups). Season with salt. Place over high heat, and bring to a boil. Reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 35 minutes. Skim any foam that rises to the top and discard.
- Remove chicken from pot, and let stand until cool enough to handle. If desired, skim fat from top of soup, and discard. Remove meat from bones; discarding skin and bones. Tear meat into bite-size pieces, and return to pot. Cook until heated through. Taste, and adjust for seasoning.
This recipe is a staple in our home. I saw the original broadcast and immediately printed it out. It is our go-to chicken soup recipe when someone at our house is sick, or we just want a light dinner. It's simple, inexpensive and so very delicioius! 5 Stars!
I've made this chicken soup for years -- It's part of our own family recipes now, and whenever friends find themselves in need (after a baby, a major illness, a death in the family), I bring it over with a supply of matzo balls.
It is not a light chicken broth, the sort that you make with chicken carcasses, but rather, a full-meal (especially with those matzo balls!). I finely cut the carrot and parsnip so that it can be served with the soup and not discarded.