Chicken Soup

By sschwartz

Ingredients

• 1 whole chicken, broken to 8 pieces
• 1 large onion, whole, no skin
• 2-3 celery stalks, halved to fit in pot
• 3 large carrots, peeled, and halved to fit in pot
• 2-3 parsnip, peeled, and halved to fit in pot
• 1 sweet potato, peeled, and halved to fit in pot
• 1 bunch of dill

Details

Servings 6
Preparation time 20mins
Cooking time 140mins

Preparation

Step 1

In an 8 quart stock pot, put in chicken, skin and all, and fill with water until about 2 inches from the rim.
Bring to a boil.
With a spoon, skim off the foam and other impurities floating at top.
Add everything else to the pot, and you can add hot water to bring up to 1/2 inch below rim if there is room.
Bring it back to a boil and then partially cover and lower heat to simmer.
Simmer 1 1/2 - 2+ hours until flavor is locked in.
Depending on whether you use a kosher chicken or not, you can add 1-2 tbsp of kosher salt, to taste.

Let cool for about an hour.
Pull out chicken and set aside.
Pull out vegetables and set aside.
Carefully strain broth into your storage container(s).
***make sure you are straining into something, and not just the sink***
Shred chicken to use for soup, or chicken salad, or whatever.
Save vegetables for use in soup.

Let cool fully on counter before placing in fridge.

Upon first opening container after chilling in fridge overnight, skim off fat and either discard or save for further cooking.

Broth can be frozen for up to 12 months.