Chicken Soup

1. 1

   In a large pot, combine the chicken, onions, garlic and 4 quarts cold water.

2. 2

   Bring to a boil, skimming and discarding foam from surface.

3. 3

   Reduce heat to low.

4. 4

   Cover and simmer for 1 hour. Add carrots, parsnips, celery, salt and pepper to the pot.

5. 5

   Cover and continue to simmer until vegetables are tender, about 30 minutes longer.

6. 6

   Remove pot from heat and take chicken from soup. When the chicken is cool enough to handle, remove meat from bones and shred it.

7. 7

   Return soup to a simmer.

8. 8

   Add shredded chicken and parsley; heat through, about 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.