Chicken Soup

Ingredients

• 1 roasting chicken, excess fat trimmed and cavity emptied
• 3 large carrots, peeled and cut into 3 pieces each
• 2 celery ribs, trimmed and cut into 3 pieces each
• 1 large parsnip, peeled and cut into 3 large pieces
• 1 large onion, peeled and quartered
• 3 whole dill sprigs, tied with kitchen twine
• 12 cups cold water
• 1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
• 2 additional celery ribs, trimmed and cut into a large dice
• salt and pepper

Directions

1. 1

   Place chicken in a large stock pot. Scatter cut vegetables around it and place dill bundle on top. Add cold water and season generously with salt and pepper.

2. 2

   Bring to a boil over medium high heat, skimming any foam off occasionally.

3. 3

   After 45 minutes to an hour, remove chicken and set on a plate to rest.

4. 4

   Pour remaining pot contents through a strainer into a large bowl or pot. Reserve carrots and parsnips, and discard the remaining vegetables.

5. 5

   When chicken and vegetables are cool enough to handle, cut carrots and parsnips into a large dice and add to stock with fresh celery dice. Add chicken broth and reseason to taste with salt and pepper.

6. 6

   Shred chicken meat and add to stock.

7. 7

   Simmer until celery is tender.