Serves 6
Ingredients:
1 whole small chicken plus 2 chicken legs, divided use
Salt and pepper
2 tablespoons olive oil
2 onions, sliced
1 teaspoon garlic, minced
2 parsnips, peeled and sliced
½ cup fresh parsley
2 stalks celery, sliced
1 yam, peeled and sliced
3 carrots, peeled and sliced
64 ounces chicken broth or 4 chicken bouillon cubes plus 8 cups water
Directions:
- Heat oven to 350 degrees. Cut the whole chicken into pieces, season with salt and pepper and place in a baking dish. (Reserve the 2 extra chicken legs for step 3.) Roast for about an hour or until the chicken is golden brown.
- Meanwhile, in a large soup pot, heat the olive oil. Saute the onion until softened, adding the garlic in the last minute or so of cooking time.
- Add the parsnips, parsley, celery, yam, carrots, chicken broth, the baked chicken and the remaining raw chicken legs. Bring the pot to a boil, lower the heat and simmer, partially covered, for 2 hours, stirring occasionally and adding more broth or water as necessary
- Remove the chicken pieces. Remove the bones, cut the chicken meat into small pieces and add as much as you wish to the soup. Taste and adjust the seasoning before serving.
— Contributed by Karen Cohen