PARSNIP-SCENTED CHICKEN SOUP

Parsnips give aromatic character to this rich, yet simple version

of the classic “cure-all.” Serves about 6-8. 

Ingredients

• ½ bone-in chicken or equivalent parts (thighs, backs, etc.)
• 1 cup chopped parsley
• 1 large onion, coarsely chopped
• ½ cup chopped fresh dill
• 1-2 parsnips, peeled and coarsely chopped
• salt and pepper (preferably white) to taste
• 1-2 large carrots, scraped and coarsely chopped
• ½ - ¾ lb boneless chicken breast, cut into 1” strips
• 2-3 stalks celery, coarsely chopped
• 1-2 medium carrots sliced crosswise in thin circles
• additional minced fresh parsley and dill to taste

Rinse chicken parts and cover with water. Bring to gentle simmer and cook about 10 minutes, skimming off any

scum that rises until most of the scum is gone. Simmer for one-half hour more, then add chopped vegetables. Cover

and cook slowly 1-3 hours, until broth is very “chickeny.” About 30 minutes before cooking ends, add herbs and

celery heart and season to taste with salt and pepper. Cool. Separate solids from broth and discard solids, retaining

broth. Chill until fat can be lifted off broth (or use fat separator). You can do all of this a day ahead. When ready to

serve, heat broth to a simmer and poach chicken breast gently until done. Remove meat and set aside. Add thinly

sliced carrots to broth and cook until crisp-tender, then return chicken meat to pot, stir in freshly minced herbs, and

taste and adjust seasonings. Serve hot with separately cooked noodles or rice, if desired. 6-8 servings.