Friday, January 4, 2008

Chicken Soup

This recipe is from "The New Basics Cookbook." It's perfect for a cold day. I've added some fennel, and I think it would be nice with mushrooms if you wanted to add them at the end. I also set aside a couple of diced carrots to throw in at the end. I recommend serving this with either rice or noodles.

1 chicken (4 lbs)
2 large onions, halved
4 whole cloves
4 ribs celery, with leavs
4 carrots, peeled
3 parsnips, peeled
3 cloves garlic
1 small bulb fennel, quartered
6 sprigs dill
6 sprigs parsley
Salt and freshly ground pepper, to taste
3 quarts water
1 chicken bouillon cube
1 1/2 C cooked peas
1/4 C chopped fresh dill
2 Tbs chopped fresh parsley
2 Tbs chopped fennel fronds
1 C chopped carrots

Rinse the chicken well and ploace in a large soup pot. Stud each onion half with a clove and add them to the pot along with the celery, whole carrots, parsnips, fennel, garlic, dill and parsley sprigs, and salt and pepper. Add the water and bring to a boil. Reduce the heat, cover, and simmer for two hours. Occasionally skim off any foam that forms on top.

Remove the chicken from the soup and allow it to cool. Strain the soup, discarding the vegetables, and return the liquid to the pot. Add the bouillon cube and adjust the seasonings. Bring to a boil and cook, uncovered, for 10 minutes.

Meanwhile, remove the skin and bones from the chicken and shred the meat. Set aside.

Cook the rice or noodles in the broth with the diced carrots. Before serving, stir in the chicken and the peas, chopped dill, parsley, and fennel. Heat through and serve.

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