BECKER CHICKEN SOUP
About 7 cups; 4 servings
The flavor of this soup can be enhanced by first browning the chicken pieces and vegetables in vegetable oil (discard any fat left in the pot before proceeding).
Place in a soup pot over medium heat:
- 8 cups Poultry Stock, Chicken Broth, or water
- 2 to 2 ½ pounds bone-in chicken parts, skin removed and trimmed of any fat
- 3 carrots, diced
- 3 celery ribs, diced
- (2 small parsnips or turnips, peeled and diced)
- 3 to 4 garlic cloves, coarsely chopped
- 1 large onion, diced
- 3 or 4 sprigs parsley
- 2 or 3 sprigs thyme
- 1 bay leaf
Bring to a boil, then reduce the heat, partially cover, and simmer for 1 hour 15 minutes, skimming the foam occasionally. Remove from the heat. Transfer the chicken pieces to a platter to cool. Remove the herb sprigs and skim the fat from the broth. When cool enough to handle, pull the meat off the bones, dice or shred, and return to the soup. Gently reheat the soup and stir in, if desired:
- (¼ cup chopped parsley)
- (1 ½ teaspoons curry powder, or to taste)
Season to taste with:
- Salt and black pepper
Serve in soup bowls garnished with:
- Chopped parsley
- Lemon wedges