Bobe's Traditional Chicken Soup, My Way

January  7, 2015
0 Ratings
  • Makes 8-10 mammoth, chill-killing servings
Author Notes

I come from a long line of chicken soup makers, and all of us believe that it is the one food that can defeat pain and suffering of any sort. But in each generation, we have put our own stamp on the recipe. My grandmother made it with dill. My mother added parsnip. In my case, I decided that instead of leaving the vegetables whole and removing them before serving, I wanted to chop them up and make them part of the finished soup. I also added leek, which my mother thought was sacrilege, and garlic, because it's a restorative too. This is serious soup that makes a meal. It is infinitely better with organic chicken, better yet, with organic everything. It's yumminess will be in direct correspondence to the quality of the ingredients, so don't skimp!! —Garlic, Zest and Dark Dark Chocolate

What You'll Need
  • 2 arge chicken thigh and drumstick quarters
  • 1 lb raw, meaty chicken bones or necks and backs
  • 1 large or asmany as three small leeks, chopped
  • 1 medium turnip peeled and diced
  • 1 large carrot peeled diced into pieces same size as the tturnip
  • 3-4 garlic cloves, left whole
  • 3 ribs celery chopped
  1. Place chicken and chicken bones at the bottom of a large pot.
  2. Add vegetables and about 4 qts of water.
  3. Simmer on low heat, uncovered, skimming frequently for about 2 hours.
  4. When vegetables are very soft, remove chicken, shred or dice and return to pot.
  5. This can be served with quinoa, or more traditionally with egg noddles, but it is more than fine all by itself.

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