Chicken-Vegetable Soup

Name: Chicken-Vegetable Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 355 milliliters (1/2-inch) cubed carrot (about 8 ounces); 591 milliliters chopped celery (about 4 stalks); 227 grams egg noodles; 1 teaspoon kosher salt; 473 milliliters thinly sliced leek (about 2 large); 355 milliliters (1/2-inch) cubed parsnip (about 8 ounces); 3 kilograms roasting chicken; 355 milliliters (1/2-inch) cubed turnip (about 8 ounces); 2 liters water

Need a dairy free main course? Chicken-Vegetable Soup could be an awesome recipe to try. One serving contains 692 calories, 48g of protein, and 40g of fat. This recipe serves 8. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up roasting chicken, water, egg noodles, and a few other things to make it today.

Instructions

Remove and discard giblets and neck from chicken.

Ingredients you will need

Whole Chicken

Remove and discard skin from chicken; trim excess fat. Split chicken in half lengthwise; place in a Dutch oven. Cover with 8 cups water; bring to a boil. Cook 10 minutes. Skim fat from surface of broth; discard fat.

Ingredients you will need

Whole Chicken

Broth

Water

Equipment you will use

Dutch Oven

Add celery and next 4 ingredients (through turnip) to pan, stirring well; bring to a boil. Reduce heat, and simmer 30 minutes or until vegetables are almost tender, stirring occasionally.

Ingredients you will need

Vegetable

Celery

Turnip

Equipment you will use

Frying Pan

Remove chicken; let stand 10 minutes.

Ingredients you will need

Whole Chicken

Remove chicken from bones; shred chicken with 2 forks to yield 6 cups meat. Discard bones. Simmer vegetable mixture 10 minutes or until tender. Return shredded chicken to pan. Stir in salt, pepper, and dill, if desired.

Ingredients you will need

Shredded Chicken