Chicken Soup
7 people added this to their Recipe Box
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Pper each of 10 servings: about | - |
| cal | 5656 cal |
| pro | 5 g5g pro |
| total fat | 2 g2g total fat |
| sat. fat | 00 sat. fat |
| carb | 5 g5g carb |
| fibre | 1 g1g fibre |
| chol | 1 mg1mg chol |
| sodium | 271 mg271mg sodium |
| potassium | 294 mg294mg potassium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 55 iron |
| vit A | 2626 vit A |
| vit C | 55 vit C |
| folate | 77 folate |
Chicken bones are the best choice for making tasty soup. To extract maximum flavour, a stock needs to simmer for hours – long after there is any flavour left in the accompanying meat.
Ingredients
- 1 leek 1 leek
- 3 lb chicken backs and necks , or other chicken bones3 lb chicken backs and necks, or other chicken bones
- 14 cups cold water 14 cups cold water
- 2 carrots , peeled2 carrots, peeled
- 1 parsnip , peeled1 parsnip, peeled
- 1 white turnip , (optional), peeled1 white turnip, (optional), peeled
- 3 celery ribs , with leaves, chopped3 celery ribs, with leaves, chopped
- 1 onion , quartered1 onion, quartered
- Fresh parsley sprig Fresh parsley sprig
- Fresh thyme sprigs Fresh thyme sprigs
- 1 bay leaf 1 bay leaf
- 1 tsp salt , (approx)1 tsp salt, (approx)
- 1/2 tsp black peppercorns 1/2 tsp black peppercorns
- 3 fresh dill sprigs , (optional)3 fresh dill sprigs, (optional)
Preparation
Cut leek lengthwise in half; spread leaves and rinse under running water to remove grit.
In soup pot, bring chicken backs and cold water to boil; skim off foam. Add leek, carrots, parsnip, turnip (if using), celery, onion, parsley, thyme, bay leaf, salt and peppercorns; return to boil. Reduce heat, cover and simmer for 1 hour.
Remove carrots, parsnip and turnip; let cool. Simmer soup, covered, for 1 hour, adding dill (if using) for last 10 minutes.
Strain soup; skim off fat. Dice cooled vegetables and return to soup. Season with more salt (if using).
In soup pot, bring chicken backs and cold water to boil; skim off foam. Add leek, carrots, parsnip, turnip (if using), celery, onion, parsley, thyme, bay leaf, salt and peppercorns; return to boil. Reduce heat, cover and simmer for 1 hour.
Remove carrots, parsnip and turnip; let cool. Simmer soup, covered, for 1 hour, adding dill (if using) for last 10 minutes.
Strain soup; skim off fat. Dice cooled vegetables and return to soup. Season with more salt (if using).
Source : Canadian Living Magazine: April 2011
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