It was snowing here in Kansas yesterday, and what better way to chase away the chill than with a big bowl of soup? This is from The Pioneer Woman‘s recipe collection, and it is fantastic. Although I adore noodles in my chicken soup, the chicken and vegetables are the stars here and I found that I didn’t even miss the noodles. This soup is so delicious and flavorful, the health factor was an afterthought, but realizing how healthy it is makes it a win-win in my book. Happy mouth, happy body.
Chunky Chicken Soup
1 whole chicken
2 (32 oz) cartons chicken broth
1 whole bay leaf
2 large onions, chopped
8 ribs of celery, trimmed & chopped
8 carrots, peeled and chopped
5 parsnips, peeled and chopped
Freshly ground black pepper, for serving
Place chicken in large stock pot and pour broth over it. Add the bay leaf and chopped vegetables. Bring to a boil, then reduce heat and simmer for 1 ½ to 2 hours, or until meat is cooked through. Remove chicken to a cutting board and allow to cool until you can touch it without burning your fingers, about ten minutes. Pull the chicken from the bone, discarding the skin, and shred or chop the meat before returning it to the pot. Taste and add salt if desired. Serve hot with freshly ground black pepper over the top.
Recipe source: adapted from The Pioneer Woman