Chicken and Vegetable Soup

    Chicken and Vegetable Soup


    58 people made this

    About this recipe: You'll need a large stockpot for this soup. Parsnip, turnip, leek, carrot, celery, and dill all lend their flavours to this hearty soup made with a whole chicken. Freezes well.

    Serves: 9 

    • 1 whole chicken
    • 1 parsnip, peeled and sliced
    • 1 turnip, peeled and quartered
    • 2 carrots, scraped and quartered
    • 2 stalks celery, quartered
    • 1 leek, quartered
    • 1 onion, peeled and quartered
    • 3 sprigs fresh parsley
    • 3 sprigs fresh dill
    • salt and freshly ground black pepper to taste

    Prep:30min  ›  Cook:2hr20min  ›  Ready in:2hr50min 

    1. Place chicken, parsnip, turnip, carrots, celery, leek, onion, parsley and dill in an 8 litre stockpot, cover with water and bring to a boil.
    2. Reduce heat and simmer for 2 hours.
    3. Remove whole chicken from soup and remove meat from bones. Set meat aside. Discard chicken bones, parsley and dill.
    4. Remove vegetables from stockpot with a slotted spoon.
    5. Using a food processor, purée vegetables and return to stockpot with chicken.
    6. Add salt and pepper to taste.

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