Jaime's Mom's Chicken Soup
- SERVES
- 8
- COOK TIME
- 1 Hr 40 Min
This recipe comes from one of the members of the Mr. Food Test Kitchen. When Jaime learned how to make this recipe, taught to her by her mother, Jaime's mom said to measure the Kosher salt by pouring it into the palms of her hand. The rule was that any salt that stuck to her hand could not go to the soup. Jaime's Mom's Chicken Soup has that homemade touch we love.
What You'll Need
- 4 quart water
- 1 (4- to 4-1/2-pound) chicken, skin on
- 4 carrots, cut into 2-inch chunks
- 3 rib celery, cut into 2-inch pieces
- 1 large onion, skin removed but not root end
- 1 parsnip, peeled and cut into 2-inch chunks
- 1 turnip, peeled and cut into 1-inch chunks
- 2 tablespoon chopped fresh dill
- 2 tablespoon chopped fresh parsley
- 2 tablespoon kosher salt
What to Do
- In a large soup pot, place water and chicken and bring to a boil. Boil 10 to 15 minutes, skimming foam that forms on top. Add remaining ingredients and cover.
- Reduce heat to low and simmer about 1-1/2 hours, or until chicken meat falls off the bones.
- Cool slightly, then separate chicken from bones, discarding bones. Return chicken to soup. Remove onion and discard. Serve hot.