An American classic, great with the addition of matzo balls.
3 1/2-to-4-pound chicken, quartered
6 large carrots, thinly sliced
3 celery stalks with leaves, sliced
3 parsnips, sliced
1 large onion, chopped
1 medium turnip, chopped
2 garlic cloves, peeled
10 sprigs of fresh parsley
4 sprigs of fresh dill
1 1/2 teaspoons salt
freshly ground black pepper
1 tablespoon each chopped fresh parsley, dill, and chives for garnish
1. In a stockpot heat the chicken and 2 1/2 quarts of water to boiling, skimming off foam. Reserve 2 cups carrots; add remaining carrots to chicken mixture with celery, parsnips, onion, turnip, garlic, parsley, dill, salt, and a little freshly ground black pepper. Simmer, partially covered, until the chicken is cooked, about 1 hour.
2. Remove chicken to a plate, and when cool enough to handle, remove meat and shred into bite-size pieces. Reserve for another use, or for serving in soup. Add bones and skin to soup and continue to simmer for one hour more.
3. When soup is done, strain through a sieve into a large saucepan, pressing on solids to extract as much liquid as possible. You may refrigerate the soup overnight, then skim off the congealed layer of fat that forms on top.
4. When ready to serve, add the reserved carrots. Simmer soup, covered, for 15 minutes, or until carrots are tender. Serve in bowls, topped with minced fresh herbs, and matzo balls if desired.
An American classic, great with the addition of matzo balls. Serves 8