CHICKEN ROOT SOUP
February 1, 2020 • 0 comments
Here is a simple-to-prepare, but substantial soup, laden with shredded chicken, and packed with roots and rice. Make a large quantity and freeze some in quart containers for chilly winter nights, or a hearty workman's lunch.
Directions
2 rutabagas, 1/4” dice
2 onions, large, 1/2” chunks
3 carrots, medium, in 1/4” slices
6 celery ribs, large, in 1/4” slices
1 cup parsley leaves, fresh, chopped
1 Tablespoon dill, dried
1 chicken, (3 1/2#-4#)
3 qts pure water
1 cup brown rice, uncooked
3 1/2 teaspoons sea salt
black pepper, freshly ground
In a large Dutch oven, put rutabagas, onions, carrots, celery, parsley, dill, chicken, water, rice, and salt. Bring to a boil. Reduce heat to simmer. Cover. Cook 1 hour.
In a large bowl, put chicken. Remove meat (saving skin and bones to make Chicken Broth). With a fork, coarsely shred chicken. Return to soup. Add pepper, to taste.
Makes 10 servings.
Makes 5 qts.
