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Ultimate Root Vegetable Soup

Source of Recipe

fooddownunder.com


List of Ingredients

4 lb. chicken pieces, skinless (may wish to use white meat only)
1/2 cup sliced peeled celery root
2 med onions sliced
3 lrg carrots peeled and sliced
1 med parsnip peeled and sliced
1 turnip peeled and sliced
1 lrg parsley root peeled and sliced
(original recipe called for 1 tsp salt or to taste)
1/2 tsp freshly ground pepper
4 cup hot cooked rice or noodles approximate measure


Recipe

* Arrange chicken pieces and vegetables in a stock pot or other large pot. Cover ingredients with water. Heat to boiling; reduce heat and simmer uncovered for 2 1/2 to 3 hours. Add more water if necessary to cover chicken and vegetables as they cook. Skim any foam that appears on top. Season with (salt and) pepper the last half hour of cooking.

* Refrigerate soup in the pot. Strain into a clean pot. Remove chicken from bones and add to stock. Cut up or puree vegetables and add to stock. Taste to adjust seasonings. Refrigerate, covered at least 8 hours. Reheat and serve with cooked rice or noodles.

* NOTES : Soup is best the day after it's cooked. Remove and discard any fat that accumulates on the top.