Chicken & Root vegetable Soup Recipe
Ingredients
| 1 broiler-fryer | ||
| 1 pound small new potatoes, washed | ||
| 4 carrots, pared and diced | ||
| 2 turnips, pared and diced | ||
| 2 stalks celery with tops, diced | ||
| 1 leek, trimmed and washed well | ||
| Salt | 1 Tablespoon | |
| Parsley sprigs | 2 | |
| Peppercorns | 6 | |
| Bay Leaf | 1 | |
| Water | 6 Cup (16 tbs) | |
Directions
1. Cut chicken into serving-size pieces: 2 legs, 2 thighs and 2 wings. Cut each side of breast crosswise into 3 pieces. Layer chicken, potatoes, carrots, turnips, celery and leek in a 3-quart flameproof casserole or Dutch oven; sprinkle salt between layers. Add water almost to cover.
2. Tie tops from celery, parsley, peppercorns and bay leaf in a piece of cheesecloth. Push under liquid.
3. Bring to boiling; reduce heat; cover. Simmer 45 minutes to 1 hour, or until meat and vegetables are tender. Discard herb bag.
4. Ladle into soup bowls, spooning 2 pieces of chicken into each bowl.
2. Tie tops from celery, parsley, peppercorns and bay leaf in a piece of cheesecloth. Push under liquid.
3. Bring to boiling; reduce heat; cover. Simmer 45 minutes to 1 hour, or until meat and vegetables are tender. Discard herb bag.
4. Ladle into soup bowls, spooning 2 pieces of chicken into each bowl.
Chef
