Chicken Soup

ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

About a week and a half ago, I came down with the flu and was subsequently stuck in my house for three days. Thankfully, I had my mom around to do some of the heavy lifting. She made chicken soup for me, but she does things a bit differently when it comes to the classic comfort food.

What you’ll need:
3-4 lb chicken
14 cups water
1 onion
2 stalks of celery with leaves
2 parsnips
2 baby turnips
2 leeks
1 cup baby carrots
1/2 bunch of fresh parsley
4 whole cloves garlic
2 tsp dill
1 tsp sea salt
1 tsp ground black pepper

Directions:
Place the chicken and vegetables in a large pot. Pour in the water and bring to a boil. Let simmer for about an hour or until the chicken and vegetables are soft.

Cool slightly, remove the chicken, and strain the broth. Put it back into the pot and add the salt, pepper, and dill. Add the carrots. Peel the turnips and cut them into small cubes before adding them to the broth.

When the chicken is cool enough, skin it, remove all the bones, and cut up as much of it as you’d like to add to the soup. Heat and serve.

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