Barefoot Contessa - Chicken Soup

By á-36

Ingredients

• To serve:
• 3 5-pound roasting chickens
• 3 large yellow onions, unpeeled and quartered
• 6 carrots, unpeeled and halved
• 4 stalks celery with leaves, cut into thirds
• 4 parsnips, unpeeled and cut in half (optional)
• 20 sprigs fresh parsley
• 15 sprigs fresh thyme
• 20 sprigs fresh dill
• 1 head garlic, unpeeled and cut in half crosswise
• 2 tablespoons kosher salt
• 2 teaspoons whole black peppercorns
• 4 cups 1/4-inch-diced carrots
• 4 cups 1/4-inch-diced celery
• 1/4 cup minced fresh dill
• 1/4 cup minced fresh parsley
• Matzo Balls (see recipe)

Details

Servings 1
Adapted from barefootcontessa.com

Preparation

Step 1

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 1 hour. Remove 2 of the chickens and allow to cool slightly. Remove the breast meat from both chickens and set aside. Return the remaining chicken and carcasses to the pot and continue simmering, uncovered, for 3 more hours. Strain the entire contents of the pot through a colander and chill. Remove the surface fat, then reheat the stock as follows, or pack in containers and freeze.