Don's Cook Nook: Chicken Soup (2013-02-18)

We're back with another installment of Don's Cook Nook, this time featuring the Ross family chicken soup recipe! This is a staple in our house in the colder months. It's also a great food if you're watching your diet. The recipe is below as well as a link to a copy of the recipe card on Pinterest. Let us know if you try this out! Thanks for watching! :)

FYI - Don now has a YouTube channel so he can respond to your cooking related questions & comments. His user name is DisorganizedDon!

Recipe Card on Pinterest - http://pinterest.com/pin/11822017744064935/

Chicken Soup
Note: Recipe from Suzanne & Don Ross
Makes a Large Pot of Soup

Base Ingredients:
1 "Roaster" Chicken (4-5 lbs)
1 Bunch Celery
1 or 2 Medium Onions
1 Large Bunch Parsley
2 Packages Fresh Dill
Salt & Pepper

Pick your favorite veggies:
Carrots
Broccoli
Cauliflower
Green beans
Turnips/Rutabaga
Parsnips
Leeks

Rinse chicken and place in a large stock pot (we use a 12 quart size). Sprinkle generously with salt and pepper. Add chopped celery, onion, parsley, and dill. Cover with water, filling pot about ¾ full. If you are adding leeks you can add the tops at this time. Bring to a boil and cook covered loosely for 1 hour. Remove chicken and any stray bone or pieces of skin (and the leek tops). Place chicken on cutting board to cool. Turn down heat but keep the broth close to a boil.

Meanwhile, chop up your favorite veggies into bite size pieces. Wait until your chicken is almost cooled, and then turn the heat back up to high. Add the veggies to the soup (holding back the leeks if you are using them). The veggies will need about 10 minutes to get fork tender, more or less depending on how many you added. While they are cooking, pull the meat off of the chicken and chop up the large pieces into small bites. Add the leeks to the soup about 7 minutes after the rest of the veggies. Add the chicken pieces back at the very end. Allow to cool completely before storing.

Pro tip: The soup will continue to cook while cooling, so you can turn the heat off when the veggies are still slightly al dente.