This chicken soup is a collaboration from an online recipe known as “The Chicken Soup” and my own family recipe. We never used to use herbs in ours and since adding it the recipe has just tasted that much better. It is easy and fun to cook as well as being super healthy and great for when you are sick or hungover. This recipe is easily enough for half a dozen people, plus left overs. A lot of it is just common sense and just guessing a fair bit of it. I actually change the recipe here and there everything I make it, so don’t get bogged down in details and just enjoy making it.
1 Large Whole Chicken
6 – 10 Spuds, depending on how many you are cooking for
Decent wedge of pumpkin
2 or 3 Carrots
1 Parsnip, diced small
1 Turnip, diced small
2 Cups of mixed corn kernels, peas, and beans
1 Onion, Diced
4 Sprigs of Dill
3 Sprigs of Parsley
It’s so easy to cook it’s not funny, but it does take a while. Submerge the chicken in a good amount of water in a good sized boiler and boil it for a few hours. This will create the nicest chick stock (don’t use bought chicken stock, this is much better) you have ever tasted as well as soften the chick enough so that you can pull all the meat from the bone. Take the chicken out of the pot, keeping the stock you’ve made, and pull all the meat from the bone and put the meat into the soup – toss the scraps. Once you’ve done that, simply go through and chop up all of the vegetables into good sizes, crush the herbs in a mortar and pistil. Next, all you have to do is put all the vegetables into the boiler and cook it up good. Once the potato is nice and soft and you have a nice soup consistency, it’s ready!