Chicken Soup


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Dee’s Best Chicken Soup submitted by Dyann K. of NC

If you have a family member or a friend who requires this soup, and you take the time to make it for them, you will have a friend for life! (Or someone who really annoys you by always asking for more.)

First kill a mean chicken. Leave the nice ones alone. They make great pets. Pluck it well and use the feathers for pillows. Do this in your neighbor’s yard as it tends to be a tad messy.

Preheat Oven to 425-450 degrees

(You might think this first step is a little labor intensive, but this soup may just keep you out of INTENSIVE Care.)

5 lb organic roasting chicken (cut up)
1 large onion cut in half
1 large head of garlic cut in half (across the middle)
1 large sweet potato, cut into quarters
Salt & Pepper and a little oil

Oil the chicken and vegetables, salt and pepper lightly and place skin side up in hot oven for 20-25 minutes or until nicely browned. (This extra step is very worthwhile and adds so much flavor.)

In large heavy pot place the following FRESH vegetables:

1 bunch dill
1 large parsnip
1 large carrot
1 cup parsley
1 TB dried thyme & sage
1 inch piece of ginger (more if you like)
1 TB freshly ground pepper
1 TB salt (sea or Kosher)

NOTE: If you prefer to have a clearer soup, you may wrap all of these veggies (except the carrot & parsnip) and seasonings in cheesecloth tied with string and toss when finished.

After the chicken and vegetables are nicely browned, place them in your pot with your other vegetables and seasonings and add water just to cover the chicken. (Don’t go overboard with the water since you want a rich, nourishing soup. Not a watered-down, over-salted version with a dried-out, dead chicken.)

Place on high heat, bring to a boil and skim off anything that looks unpleasant. (I am assuming you cleaned your bird after unwrapping it!)

Cover pot and when soup comes to a boil, and after you have skimmed, lower the heat and let simmer for 1.5 hours. Move things around in the pot from time to time.

Taste and adjust seasoning as you like… more salt… more pepper…

Take chicken out of the broth, let cool and remove skin. It will probably fall off with some of the bones but make sure you check for the little bones. (God forbid you should choke!)

Strain soup with a colander or sieve, take out any bones, skins of garlic, onion and sweet potato but leave the vegies in. People love these!

HINT: If you wish to cool everything in a faster manner AND SAFELY, place your pan in sink full of icy water, stir frequently, and refrigerate while still warm. DO NOT leave at room temperature.

ANOTHER HINT: After chilling, some fat will rise to top. Skim that off with a large frozen spoon or some ice cubes wrapped in a paper towel.

And also, if someone has a really congested chest, grate more fresh ginger before serving. It may change the flavor a bit, but the heat from the ginger is extremely helpful!

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