Description
An elegant soup with a wonderfully complex broth
Ingredients
Scale
- 5 pound chicken (you might go with pieces rather than whole, but you want the bone in)
- 1 beef soup bone
- 3 turkey necks (I was pleasantly surprised to find a package of turkey necks at Sprouts)
- 2 large onions, root end trimmed and halved (leave the yellow skin on, it adds great color)
- 5 carrots, trimmed and peeled
- 2 parsnips, trimmed and peeled
- 1 leek, trimmed, use the white and light green part
- 1 small – medium celery root, peeled or 3 stalks celery
- 1/4 small savoy cabbage
- 1 whole clove
- 4 allspice berries
- 2 bay leaves
- 4 sprigs fresh flat leaf parsley
- 4 sprigs fresh dill, (optinal: plus some for garnish)
- 6 peppercorns
- 1 tablespoon salt (adjust amount to taste)
- thin noodles (optional)
Instructions
- Add chicken, beef bone, and turkey necks to a large Dutch oven or stock pot
- Cover with water
- Bring to a boil and simmer for 2 to 2 1/2 hours, skimming any impurities off the top to insure a clear broth
- If your pot is big enough, add the vegetables and spices for the last hour of the cooking time
- My Dutch oven wasn’t big enough to hold everything, just the chicken and other bones filled the pot, so I cooked the meat/bones for the full cooking time, then removed them, and cooked the vegetables and spices separately
- Strain everything out of the broth
- Bone the chicken, pulling the meat into large chunks
- Slice the carrots
- Return the chicken and carrots to the broth
- Cook noodles according to package instructions if you’re using them
- Add noodles to bowl and then top with hot soup