Chicken Soup

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 roasting chicken, excess fat trimmed and cavity emptied
• 3 large carrots, peeled and cut into 3 pieces each
• 2 celery ribs, trimmed and cut into 3 pieces each
• 1 large parsnip, peeled and cut into 3 large pieces
• 1 large onion, peeled and quartered
• 3 whole dill sprigs, tied with kitchen twine
• 12 cups cold water
• 1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
• 2 additional celery ribs, trimmed and cut into a large dice
• salt and pepper

Recipe

• 1 place chicken in a large stock pot. scatter cut vegetables around it and place dill bundle on top. add cold water and season generously with salt and pepper.
• 2 bring to a boil over medium high heat, skimming any foam off occasionally.
• 3 after 45 minutes to an hour, remove chicken and set on a plate to rest.
• 4 pour remaining pot contents through a strainer into a large bowl or pot. reserve carrots and parsnips, and discard the remaining vegetables.
• 5 when chicken and vegetables are cool enough to handle, cut carrots and parsnips into a large dice and add to stock with fresh celery dice. add chicken broth and reseason to taste with salt and pepper.
• 6 shred chicken meat and add to stock.
• 7 simmer until celery is tender.