Chicken& Zucchini Soup
EVA ESTES BXGT29B 1 lg Chicken (about 3 1/2 lbs) 2 Onions -- unpeeled, halved 2 Garlic cloves 2 Whole cloves 2 lg Carrots -- peeled, chopped 2 lg Celery ribs -- chopped 1 md Turnip...
Ingredients
- 2onions -- unpeeled, halved
- 2garlic cloves
- 2whole cloves
- 2large carrots -- peeled, chopped
- 2large celery ribs -- chopped
- 1medium turnip -- peeled, chopped
- 1large parsnip -- peeled,chopped
- 3parsley sprigs plus 1/4 cup
Directions
- 1
EVA ESTES BXGT29B 1 lg Chicken (about 3 1/2 lbs) 2 Onions -- unpeeled, halved 2 Garlic cloves 2 Whole cloves 2 lg Carrots -- peeled, chopped
- 2
Add all the ingredients through the parsnip, plus the parsley sprigs, lemon slice, peppercorns, and 1 tsp salt
- 3
Add the chicken stock and enough water to cover the chicken by 2 inches
- 4
Heat to boiling, skimming any residue as it gathers
- 5
Reduce the heat and simmer, partially covered, 1 hour
- 6
Remove the chicken from the stock and set the stovk aside
- 7
Allow the chicken to cool enough to handle, then carefully remove the meat from the bones and cut it into bite-size pieces
- 8
Cover and reserve