Grandma's Chicken Soup

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Grandma’s Chicken Soup

This recipe from the CHEST medical journal, takes a twist on the classic preparation by pureeing the vegetables.

  • Duration
  • Cook Time
  • Prep Time
  • 8-10 ServingsServings

Ingredients

  • 1 (5-6 lb.) stewing hen or baking chicken
  • 1 package of chicken wings
  • 3 large onions
  • 1 large sweet potato
  • 3 parsnips
  • 2 turnips
  • 11 to 12 large carrots
  • 5 to 6 celery stems
  • 1 bunch of parsley
  • Salt and pepper to taste

Preparation

Preparation

1 Clean the chicken, put it in a large pot, and cover it with cold water. Bring the water to a boil. Add the chicken wings, onions, sweet potato, parsnips, turnips, and carrots. Boil about 1.5 h.
2 Remove fat from the surface as it accumulates. Add the parsley and celery. Cook the mixture about 45 min longer.
3 Remove the chicken. The chicken is not used further for the soup. (The meat makes excellent chicken parmesan.) Put the vegetables in a food processor until they are chopped fine or pass through a strainer. Salt and pepper to taste.

Special instructions

This recipe from the CHEST medical journal, takes a twist on the classic preparation by pureeing the vegetables.

Source:

CHEST Journal October 2000 vol. 118 no. 4 1150-1157