Chicken Soup
INGREDIENTS
1 whole chicken
2 pounds chicken wings
3 whole yellow onions
I Bulb of Garlic
1 bunch Italian Parsley
2 Parsnip
1 package 3 cheese ravioli
1 tsp. dried thyme leaves
2 bay leaves
12 black pepper corns
"Better than Bouillon” chicken base
Celery
carrots
DIRECTIONS
Place chicken in a large pot, cover with water, and bring to a boil.
Reduce heat and simmer for 40 minutes.
Remove chicken and cool at room temperature. Save cooking liquid.
Add the following to the cooking liquid:
2 pounds chicken wings
Two yellow onions, coarsely chopped, skins included
Two ribs of celery, coarsely chopped
I Bulb of Garlic - the whole thing, cut in half, skin included
½ bunch Italian Parsley leaves and stems, chopped roughly.
3 carrots, peeled and chopped coarsely
1 Parsnip, peeled and chopped coarsely
12 black peppercorns
1 tsp. dried thyme leaves
2 bay leaves
Be sure there is enough water to cover all ingredients.
When the chicken is cool enough to handle, strip the meat from the bones and
chop into soup sized pieces.
Place the meat in a covered container and refrigerate.
Add the bones to the pot.
Simmer the stock for about four hours.
Strain the stock, and cool it. Discard the stock ingredients.
Remove the fat from the stock.
In a large frying pan, sauté :
2 cups chopped onion
1 cup chopped Celery
1 peeled, chopped parsnip
3 chopped, peeled carrots.
When vegetables soften slightly, Add to the stock.
Bring to a simmer
Cook vegetables until they are very tender (at least 1 hour).
Season to taste with “Better than Bouillon” chicken base.
Start with one tablespoon then add a teaspoon at a time. Be sure this
product dissolves completely before you add more.
During the last 30 minutes, add ravioli.
10 minutes before serving add the chopped chicken.
Garnish with finely chopped Italian Parsley leaves.
