Homemade Chicken Soup

 3-4 lb chicken, cut into piece

1 carrot, large chop

1 parsnip, large chop

1 yellow onion, cut into chunks

2 ribs celery, cut into chunks

fresh thyme

fresh parsley

1/4 tsp peppercorns

salt

In a large stock pot put in chicken pieces into cold water covering the bottom.  Add the carrot, parsnip, onion, celery, thyme, parsley peppercorns and salt.  Cover with more water if needed.  Should be 1 inch above the chicken.  Boil for 20 minutes.  Skimming the top continually.  Remove the chicken and let it cool.  Pull off the meat into smaller pieces for the soup.  Put the bones back into the broth. Discard the rest. 

Turn back on the heat of the broth and cook for 1 more hour. Strain the vegetables and bones (discard) from the broth.  Should have about 6 cups of broth. Skim off any fat from the top of the broth.  Return broth to stock pot. Add carrots, celery and parsnips to the broth.  Cook for 6-8 minutes until vegetables are fork tender. Add the chicken back into the pot.  Serve.

2 carrots, cut into 1/4 inch pieces

2 ribs celery, cut into 1/4 inch pieces

1 medium/small parsnip, cut into 1/4 inch pieces 

*Note: You can add cooked rice, noodles to the soup.

Recipe:  Martha Stewart