The Best Chicken Soup Around

from Emily S.

Ingredients:

1 chicken (whole, but take out the junk inside)

2 turnips, cut into cubes

1 bag parnips cleaned, cut off ends, cut into chunks

6-8 stalks celery cleaned, cut into chunks

6-8 carrots cleaned, cut into chunks

3 yellow onions, cut and leave the skin on (it colors the soup)

1 bunch of dill

kosher salt, white pepper

Directions:

Put everything EXCEPT THE DILL AND SEASONINGS into a large stockpot.  Put cold water over it, filling the pot full.

Bring to a boil, then simmer.

I let it simmer until the chicken is falling off the bone (about 2 to 3 hours).  Then line a colander with paper towels or cheesecloth and put the colander over another stockpot.  Slowly pour the soup through it, changing the towels as necessary.  You should, in the new stockpot, have a nice broth.

Bring the new broth up to a boil, then simmer another hour (this intensifies the flavor).  Then, float dill in it for 15 minutes and remove.

Season with kosher salt and white pepper (I prefer this as it doesn't show up in the broth and has a nice strength).

I make this every other week, freezing some of it for use other times.  My kids like it with matzo balls (of course) and they also use the chicken shreds from the preparation

 

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