Chicken Soup

60 mins
Serves 10
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Directions

  1. 1Place the chicken breast-side down in a pot with just enough water to barely cover it (about 12 cups).
  2. 2Season the water with about one tablespoon of salt.
  3. 3Bring the pot to a boil.
  4. 4Once it comes to a boil, skim off any fat or foam.
  5. 5Simmer until the chicken is done, which takes about 35 minutes.
  6. 6Remove the chicken from the broth, remove all skin and bones, and shred the meat into bite-sized pieces.
  7. 7Add the shredded chicken, carrots, parsnips, and onions to the soup.

Ingredients

  • 1 four-pound chicken
  • 1 pound carrots
  • 1 pound parsnips peeled and cut into half-inch pieces
  • 2 onion
  • 12 cups water to barely cover the chicken
  • 1 tablespoon salt

Equipment

bowl

Tips

  • Do not overcook the chicken.
  • Let the chicken cool in the broth.
  • Use organically grown chickens if possible.
  • Chicken feet can be added for gelatin.