2 Bone-in split chicken breasts (or combo of breasts, legs or thighs)
2-3 large carrots, peeled and sliced into big chunks
2-3 large parsnips, peeled and sliced into big chunks
½ lg. onion, sliced
2-3 stalks of celery, sliced into big chunks
½-1 lg. sweet potato, cut into large chunks
5 sprigs fresh dill, chopped
5 sprigs parsley, chopped
2 cloves of garlic, whole
1 tbls. Kosher salt
Pepper to taste
- Fill soup pot ¾ full of water. Place chicken and all other ingredients in pot. Bring to a boil, skimming off scum as it rises to the surface.
- Turn heat down to a simmer and cook for approximately 2½ hours.
- When cool, place soup in refrigerator and let stand overnight. The next day, remove any hardened fat that is on the surface. Strain skin and bones from chicken; discard.
- Reheat soup as needed with vegetables and chicken.
Tip: If freezing soup, use larger pieces of veggies and discard before freezing. If not planning to freeze soup, chop veggies in smaller pieces and add them in when reheating.