Chicken Soup with Root Vegetables
A hearty and nourishing soup made with roasted chicken, fresh vegetables, and aromatic herbs. This comforting soup features tender root vegetables like celery root, sweet potatoes, and parsnips in a rich homemade chicken broth.
Ingredients
- •1 whole 3 1/4- to 3 1/2-pound reserved roast chicken
- •1 whole chicken carcass (reserved from carved roast chicken)
- •5 quarts water
- •1 large onion
- •4 cloves garlic
- •3 whole carrots
- •3 stalks celery
- •4 leaves Turkish bay leaves
- •4 sprigs Italian parsley
- •4 sprigs thyme
- •12 whole allspice
- •2 tablespoons olive oil
- •2 cups celery root
- •1½ cups red-skinned sweet potatoes
- •1 cup parsnips
- •1 teaspoon fine sea salt
- •1 to taste black pepper
Cooking Instructions
- 1.
Cut meat off chicken and dice. Place both carcasses, 5 quarts water, halved onion, whole garlic cloves, carrot chunks, celery chunks, 2 bay leaves, parsley sprigs, thyme sprigs, and allspice in 8-to 10-quart pot. Bring to boil. Reduce heat. Simmer 1 1/4 hours.
75 min
- 2.
Strain broth; return to pot and boil until reduced to 7 cups.
30 min
- 3.
Heat oil in another large pot over medium-high heat. Add chopped onion, sliced garlic, and 2 bay leaves; sauté 2 minutes. Add carrot cubes, chopped thyme, celery root, sweet potatoes, parsnips, 1 teaspoon sea salt, and 7 cups broth; bring to boil. Reduce heat and simmer until vegetables are tender, about 15 minutes. Add diced chicken; season with more salt and pepper. Garnish with chopped parsley.
20 min