Chicken Soup with Root Vegetables |
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Prep Time: 90 Minutes Cook Time: 90 Minutes |
Ready In: 180 Minutes Servings: 6 |
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Ingredients:
1 3 1/4- to 3 1/2-pound reserved roast chicken |
1 chicken carcass (reserved from carved roast chicken) |
5 quarts water |
1 large onion, halved, plus 1 cup chopped |
4 peeled garlic cloves; 2 whole, 2 sliced |
3 carrots, cut into chunks, plus 1 1/2 cups 1/3-inch cubes peeled carrot |
3 celery stalks, cut into chunks |
4 turkish bay leaves, divided |
4 large fresh italian parsley sprigs plus chopped parsley (for garnish) |
4 large fresh thyme sprigs plus 2 teaspoons chopped |
12 whole allspice |
2 tablespoons olive oil |
2 cups 1/3-inch cubes peeled celery root |
1 1/2 cups 1/3-inch cubes peeled red-skinned sweet potatoes (yams) |
1 cup 1/3-inch cubes peeled parsnips |
1 teaspoon fine sea salt |
freshly ground black pepper |
Directions:
1. Cut meat off chicken and dice. Place both carcasses, 5 quarts water, halved onion, whole garlic cloves, carrot chunks, celery chunks, 2 bay leaves, parsley sprigs, thyme sprigs, and allspice in 8-to 10-quart pot. Bring to boil. Reduce heat. Simmer 1 1/4 hours.
2. Strain broth; return to pot and boil until reduced to 7 cups.
3. Heat oil in another large pot over medium-high heat. Add chopped onion, sliced garlic, and 2 bay leaves; sauté 2 minutes. Add carrot cubes, chopped thyme, celery root, sweet potatoes, parsnips, 1 teaspoon sea salt, and 7 cups broth; bring to boil. Reduce heat and simmer until vegetables are tender, about 15 minutes. Add diced chicken; season with more salt and pepper. Garnish with chopped parsley.
4. Per serving: 285 calories, 9 g fat, 4 g fiber Nutritional analysis provided by Bon Appétit
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