Traditional, comforting, and healing chicken soup. Nothing compares to a good bowl of hot chicken soup on a Friday night or a cold day. Be sure to serve a little bit of the reserved vegetables and shredded chicken in everyone’s bowls. And definitely repurpose the extra chicken for chicken salad, fajitas, pot pie, or to top off a green salad – win win!
P.S. this soup is also great blended if you are serving to picky eaters. Just blend some carrot, zucchini, turnip, and chicken with some broth for a hearty, thick soup.
- 3 lb whole chicken
- 2 large carrots, peeled and cut into chunks
- 1 zucchini, cut into large chunks
- 2 ribs celery
- 1 turnip, quartered
- 1 parsnip, peeled
- 3/4 bunch dill
- 1/2 bunch parsley
- salt to taste (about 1-2 tsp)
- Pinch of pepper
- 1/4 tsp turmeric
Place chicken, vegetables, herbs and spices into a large soup pot (about 6 quarts). Fill with water. Bring to a boil, and simmer, partially covered for 2 hours and 15 minutes. Taste and adjust for salt. Discard celery, parsnip and herbs.
Strain the soup. Reserve the carrot, zucchini and turnip – add them back into the soup after straining. Debone and shred the chicken. Add some shredded chicken back into the soup for serving.