Granny’s Best Chicken Soup

Any cool or rainy day is a great time to make this invigorating, traditional soup. You can cheat and use canned chicken stock—but it won’t be quite the same.

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PHOTO CREDIT:

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INGREDIENTS

4 quarts cold water

1 4- to 5-pound chicken, quartered

2 cloves garlic, peeled and crushed

1 medium onion, peeled and quartered

2 medium carrots, peeled and chopped

2 stalks celery, chopped

4 to 5 stems parsley

1 bay leaf

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

finely chopped dill, for topping (optional)

INSTRUCTIONS

Measure water into a large soup pot and add all the ingredients. Slowly bring to a boil over medium heat, then immediately reduce the heat and simmer for 3 hours, using a spoon to frequently skim the soup as well as possible. Remove from heat and cool. Skim fat from the surface and strain the soup. Wash out the soup pot and return the strained stock to the pot.

Remove and discard bay leaf and parsley. Mash the carrots, celery, and garlic and stir them into the soup. Remove the skin and bones from the chicken, chop the meat and add to the soup. (If the chicken meat has completely fallen apart, that’s ok, too; just use as is, with bones removed.) Heat and season to taste with additional salt and pepper. Top with chopped dill if desired.

YIELD:

8 to 10 servings

COURSE

Soup

SOURCE

Hearth and Home Calendar