The Therapeutic Three-Hour Chicken Soup

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3 hours 10 to 14 cups soup, depending on cooking time Print RecipeEmail Recipe


8poundchicken (cut-up)
8 stalks celery (including leaves)
8largecarrots (peeled and chunked)
1 clove
2poundonions (peeled and quartered)
1⁄2poundparsnips (peeled and chunked)
1cupparsley stems (coarsely chopped)


Wash the chicken, if desired. Place it in a stockpot, along with celery and carrots. Stick the clove into one of the onion quarters and add the onions, parsnips, and parsley. Add water. Bring to a boil, then lower temperature so the liquid is simmering. Skim off scum and discard. Cook 1-1/2 to 2 hours for a sweet, light-tasting soup, or 3 hours total for a deeper-tasting stock. Season to taste with salt and pepper.

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