INGREDIENTS FOR THE SOUP:
- 1 whole chicken, approx. 4 pounds
- 1 medium butternut squash
- 4 Tbsp. olive oil
- ¾ pounds carrots
- 1 large onion, diced
- 1 head of garlic, minced
- 1 rutabaga, medium dice
- 1 pound parsnips, medium dice
- sea salt
- black pepper
INGREDIENTS FOR THE BROTH:
- 1 chicken carcass
- 4 stalks celery
- 4 bay leaves
- 4 parsley stems with leaves
- 4 sprigs of thyme
- 3 quarts water, approximately
- 12 whole allspice berries
- 2 Tbsp dried elder flowers (an immune-boosting herb)
- Invite friends for dinner.
- Season chicken with salt, pepper and olive oil. Roast at 425 until done (about 45 minutes to 1 hour). Let chicken cool, remove skin, cut chicken meat into bite size pieces, reserve bones (and skin). Save all the juices in the roasting pan. Scrape all the fond (aka the chicken stuff left in the baking dish) from the pan and keep it with the juices. Try using the chicken to scrape all the brown bits from the pan.
- Separately, chop butternut squash into bite size pieces, toss with olive oil and roast at 425 for about 35 minutes until al dente (not too soft!) Stir/toss half way through roasting. Can do this at same time you are roasting chicken.
- Put chicken carcasses/bones/skin in stock pot with bay leaves, parsley, thyme, allspice, elder flowers, and water. Bring to a boil and simmer for 2-6 hours. The longer you stew the more nutritious the broth will be. If you stew on the longer end, you will probably want to add a little more water to the pot as it stews.
- Strain stock, discarding bones and herbs.
- In a separate pot, add olive oil and sauté onions, garlic, parsnips, rutabaga, and carrots over medium high heat. Add salt. Once vegetables are softened, add stock and cook vegetables until tender (about 15 minutes). Add chicken and reserved chicken juices and fond. Taste and season with more salt and pepper.
- Enjoy the heartiest, healing meal with people you love.
Recipe yields 6 quarts, or 10-12 hearty servings.
Keywords: soup, vegetable