Chicken Soup with Root Vegetables

I tweaked this majorly to make it 4 fork worthy - so keep reading if you want a review of the soup as is... I leave this just to give you ideas. I make the broth per the recipe. Meanwhile I sauté onions, celery, carrots and 3 diced parsnips. Add 3-6 minced garlic cloves, 1/2 minced leek and diced mushrooms. Sauté for 15-20, add 2T sundried tomato paste and minced rosemary, thyme, italian parsley, salt, pepper and 1/4c sherry if you have it. Add in diced chicken (I use a rotisserie chicken, with the carcass for the broth and the meat for the soup). After broth is ready, I add the broth to the above base with a parmesan rind and cook for 15-20. Add 2T of lemon juice at the end, and I serve with noodles (cooked separately so that the main soup base keeps without getting starchy) and diced sugar snap peas that cook but stay crunchy in the heat of the soup. Hope that helps for ideas!

• mdmichelle

• Excelsior, MN

• 11/3/2019

Delicious. Great flavor and complex, but not overpowering - mild in a way. I wonder if those who found it bland did not reduce the broth enough?

• Anonymous

• Pittsburgh, PA

• 10/27/2016

This is our go to recipe for chicken soup. Sometimes we will use three carcasses for the broth. I like to use at least one fresh chicken, carve off the meat and reserve it for the soup, adding it in in the last 15 minutes. It is always juicy and perfectly tender. I also use broth instead of water for the broth. By the time this puppy is cooked down, it is about as rich as rich can be.

• micha28

• Vashon, WA

• 2/5/2016

This soup is staple for me. I make it at least twice year and have so for maybe 4 years now. I pretty much stick with the basic stock recipe and have never been dissatisfied as it makes for a great base. I really encourage finding celery root if you can as I think that in particular makes this soup. I have done it without and have always missed having it. I use a mid grade white wine with good acid and lime/lemon to balance the flavours when I'm in actual soup mode. I also add spice (red pepper flakes) as it's a preference for our house hold. We serve this soup over sliced raw cabbage and that also adds to the balance and flavour of this soup. I always get rave reviews when I share this with people and with extra time, patience and will this can come out very savoury.

• alexmachine

• Washington DC

• 12/2/2013

Really tasty- I made the broth pretty much as recommended, excepting the allspice (which I didn't have, but would like to try) and adding two tbs tomato paste and two tbs flour, as per Gordon Ramsey's "Fast Food" chicken stock recipe. I really like the tomato paste addition, although I suppose it makes the broth cloudier (which doesn't matter to me, I'm in it for the flavor). But I love all the extra root vegi additions to the soup in lieu of noodles. Very tasty and autumnal!

• ltmeredith

• Chicago

• 12/1/2012

Awesome soup. Ate it for days!

• Jonw

• San Francisco, CA

• 1/25/2012

Absolutely fabulous! The best broth I've ever tasted.

• citysoundman

• 12/29/2011

I've made this recipe a couple of times now with delicious results. I have stayed true to the recipe both times, although I think some barley would be a nice addition. The soup has a delightful balance and delicacy of flavor, while still being quite robust and satisfying. It's more time consuming than some of the others soups in my rotation, but well worth the effort.

• Anonymous

• 12/5/2011

Love this soup and I use this recipe now to create my soup stock for most soups. Highly recommend.

• Anonymous

• Boston, MA

• 11/13/2011

目前极其平淡的秘诀。它是highly sweet and lacking depth. I will add some homemade canned tomatoes and a few tablespoons of tomato paste to the leftovers and spice it up with some white pepper and a dash of hot sauce. If you prefer a lot of flavor, this recipe will be disappointing. You will need to add another teaspoon of salt and more garlic at minimum to make it more palatable. Having said all that, I do love the clean eating it provides!

• jkamens

• 11/12/2011

This is a fantastic soup. We have made it 4 times so far, every time I get a cold, it always makes me feel better.

• sneakers

• Bradford, UK

• 10/8/2011

I followed the recipe with little derivation. This comes out quite good. Make sure to remove any skin on carcass parts prior to adding to the broth. Also, it takes a good hour (plus) to reduce the broth down to 7 cups after straining.

• Cynthia_L

• Oakland, CA

• 4/11/2011

If I had more closely followed the recipe I think it would have turned out better. I added a large bunch of ribbed red kale, which was delicious, but also added a sweet potato, yam, extra celery root, brown rice and quinoa. The soup is thick, hearty and healthy, but the sweet potato created a sweetness-imbalance that is hard to correct. My friends ended up eating seconds and thirds, but I'm dissatisfied. I added apple cider vinegar, red chilli flakes and a dash of lemon juice for balance, which helped, and served it with pan grilled bread. I think a dollop of sour cream with chives would be a nice touch as garnish.

• papersailboats

• Portland, OR

• 1/18/2011

Great. I completely changed this but it was yummy. I used onion, garlic, carrots, celery, turnips, sweet potato, and finely shredded collard greens for my vegies and added a heaping teaspoon of new mexican hot green chili powder for a kick! Yum!

• gpward

• Myrtle Beach, SC

• 1/18/2011

Forgot to mention one more tweak I made: I cooked the broth overnight in the slow cooker on high, for about 14 hours total, before reducing it to 7 cups on the stovetop.

• IzzyInBliss

• 1/8/2011