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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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After months of simmering excitement, American Chicken Soup Challenge came to a full boil this soup was declared the best chicken soup in America. Ingredients:
2 quarts chicken broth |
1 chicken, quartered (about 3-4 pounds) |
1 large carrot, peeled and cup up |
1 large onion, peeled and cup up |
1 stalk celery |
1 leek, white and light green parts only, washed well |
1 parsnip, peeled and cut up |
1 parsley root, with greens attached |
1 sweet potato, peeled cut up |
1/2 cup fresh dill (about 3-4 stems) |
1 small rutabaga, peeled and cut up |
5 sprigs cilantro (optional) |
salt and pepper |
2 lbs chicken (i use wings & back, usually) |
1 onion, studded with 4 whole cloves cut in quareters |
3 garlic cloves, chopped |
1 carrot, peeled sliced |
1 bay leaf |
1 celery, sliced |
1 leek, chopped |
Directions:
1. Put chicken broth in pot; bring to boil.Add chicken. Return to boil; lower heat.Gently simmer uncovered for 1 hour.Add the rest of the ingredients. Simmer for one-half hour more; stir occasionally.Skim fat from top.Pour into bowls; into each add a slice of carrot and a sprig of cilantro.If storing, let soup cool before refrigerating. When cold, remove the fat that rises to the surface. Use soup within 2-3 days, or store in freezer.
2. For The Broth:.
3. Combine all ingredients with 10 cups of water. Bring to boil.Simmer over medium heat for 1 1/2 hours, stirring occasionally. Cool, then strain.
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