Root vegetable chicken soup

Root vegetable chicken soup


1 chicken
chicken broth and water
1 tablespoon fine sea salt
5 peppercorns
1 bunch parsley, stems coarsely chopped
1 onion, halved, no need to peel
1 leek, halved lengthwise, chopped widthwise, and rinsed – green tops reserved
3 – 4 medium parsnips, peeled and chopped on the diagonal
4 – 5 medium carrots, peeled and chopped on the diagonal
1/2 celery root, peeled and roughly chopped
3 turnips, peeled and roughy chopped

1. Place the chicken in a large soup pot and cover with chicken broth and water or just water. Add salt, peppercorns, parsley stems, halved onion, and leek tops. Cover and bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours.

2. Remove the chicken and place in a bowl to cool slightly. Strain the broth, pressing the solids to get their liquid.

3. Add the remaining ingredients to the broth in the pot. Pick the chicken carcass clean and add all the meat and skin to the pot. You can reserve the skin and fry it up for a snack or a soup topping if you want.

4. Cover and bring back to a boil, then reduce heat to low to and simmer for another 1 1/2 hours until all vegetables are tender.

Serve with additional parsley and that fried chicken skin if you opted for it.

source: crankingkitchen