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@...

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