Chicken Soup with Root Vegetables

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. 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. 2.

   Strain broth; return to pot and boil until reduced to 7 cups.

   30 min

3. 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