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“After months of simmering excitement, American Chicken Soup Challenge came to a full boil this soup was declared "the best chicken soup in America."”
READY IN:
2hrs
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 2 quarts chicken broth
  • 1 chicken, quartered (about 3-4 pounds)
  • 1 large carrot, peeled and cup up
  • 1 large onion, peeled and cup up
  • 1 stalk celery
  • 1 leek, white and light green parts only, washed well
  • 1 parsnip, peeled and cut up
  • 1 parsley root, with greens attached
  • 1 sweet potato, peeled cut up
  • 12 cup fresh dill (about 3-4 stems)
  • 1 small rutabaga, peeled and cut up
  • 5 sprigs cilantro (optional)
  • salt and pepper
  • CHICKEN BROTH
  • (makes about 2 quarts)
  • 2 lbs chicken (I use wings & back, usually)
  • 1 onion, studded with 4 whole cloves cut in quareters
  • 3 garlic cloves, chopped
  • 1 carrot, peeled sliced
  • 1 bay leaf
  • 1 celery, sliced
  • 1 leek, chopped

Directions

  1. Put chicken broth in pot; bring to boil.Add chicken. Return to boil; lower heat.Gently simmer uncovered for 1 hour.Add the rest of the ingredients. Simmer for one-half hour more; stir occasionally.Skim fat from top.Pour into bowls; into each add a slice of carrot and a sprig of cilantro.If storing, let soup cool before refrigerating. When cold, remove the fat that rises to the surface. Use soup within 2-3 days, or store in freezer.
  2. For The Broth:
  3. Combine all ingredients with 10 cups of water. Bring to boil.Simmer over medium heat for 1 1/2 hours, stirring occasionally. Cool, then strain.

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