The Best Chicken Soup in the Universe |
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Prep Time: 10 Minutes Cook Time: 290 Minutes |
Ready In: 300 Minutes Servings: 10 |
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This is my world famous chicken soup recipe. The secret is in the sweet potato and the cook time. I freeze the leftover liquid and then either use it as chicken stock or use it as a base to start my next chicken soup (yum!). I let this cook all day long because we like it dark, but it's all a matter of personal preference. (keep the cook time in mind for the salt amount-the more cook time, the less salt!) You can vary the vegetables but don't ever leave out the sweet potato! Ingredients:
1 lb chicken piece (wings, drumsticks, necks, whatever) |
2 carrots |
1 sweet potato |
1 -2 onion |
1 turnip |
1 -2 stalk celery |
1 kohlrabi (optional) |
1 parsnip |
1 zucchini |
1 bunch dill |
1 bunch parsley |
2 bay leaves |
2 tablespoons salt (or to taste) |
Directions:
1. Peel all vegetables.
2. Place dill, parsley, bay leaves, chicken pieces, and any vegetable you don't like eating in your bowl into a food net.
3. Add net and all vegetables into a large pot (I use a 10 oz). Cover with water.
4. Bring to a boil, let boil for about 20-40 minutes. Lower flame and simmer for 5-10 hours (or longer!).
5. Enjoy! Serve with croutons and/or peeled white radish slices.
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