Chicken Soup with Winter Vegetables

By Doogie

Ingredients

• 1 roasting chicken (about 3 lb)
• salt & pepper
• 2 onions, halved
• 6 cloves garlic, peeled
• 2 bay leaves
• 8 cups chicken stock
• 1 tsp dried thyme
• 1/2 tsp dried sage
• 4 carrots, sliced
• 4 celery stalks, sliced
• 2 leeks, quartered and cut into 1" lengths
• 2 parsnips, sliced
• 1/2 turnip, cut into bite-size pieces
• 2 tbsp parsley

Details

Servings 8

Preparation

Step 1

Remove fat from chicken, sprinkle inside and out with salt & 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 turnip. 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. Sprinkle with parsley.