This comforting “cure-all” soup transforms simple ingredients into a luxurious, velvety meal. By simmering a whole chicken with aromatic root vegetables like parsnips, turnips, and carrots, you create a deeply flavorful broth. The vegetables are then pureed and stirred back in, naturally thickening the soup without any cream. The result is a hearty, protein-packed dish that feels like a warm hug in a bowl. Perfect for chilly evenings or when you need something nourishing, this recipe balances earthy vegetable sweetness with savory chicken stock. It’s simple to prepare, relying on long, slow cooking to develop complex flavors, making it an ideal candidate for meal prep or gathering family around the table.
Cure-All Chicken Soup
Description
This comforting "cure-all" soup transforms simple ingredients into a luxurious, velvety meal. By simmering a whole chicken with aromatic root vegetables like parsnips, turnips, and carrots, you create a deeply flavorful broth. The vegetables are then pureed and stirred back in, naturally thickening the soup without any cream. The result is a hearty, protein-packed dish that feels like a warm hug in a bowl. Perfect for chilly evenings or when you need something nourishing, this recipe balances earthy vegetable sweetness with savory chicken stock. It&# 226;ÂÂs simple to prepare, relying on long, slow cooking to develop complex flavors, making it an ideal candidate for meal prep or gathering family around the table.Ingredients
Directions
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Peel and slice 1 large yellow onion, 2 medium carrots, 1 medium parsnip, and 1 medium turnip.
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Cut 2 ribs of celery (with leaves) into large pieces.
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In a large soup pot, bring 4 quarts of cold water to a boil.
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Add the whole chicken, turkey wing, garlic cloves, onion, carrots, parsnip, celery, and bay leaf to the boiling water.
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Reduce heat and simmer gently for about 3 hours, skimming off any foam from the surface periodically.
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About 2 hours into the cooking time, taste the broth and adjust seasoning with salt and pepper as needed.
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Remove the bay leaf and discard it.
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Lift all the cooked vegetables from the broth and transfer them to a food processor fitted with a steel blade.
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Puree the vegetables until smooth, then set aside.
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Remove the chicken from the pot and let it cool slightly; shred the meat, discarding skin and bones.
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Discard the turkey wing and any remaining bones.
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Return the shredded chicken meat to the soup pot.
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Raise the heat to bring the soup back to a gentle simmer.
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Add 12 oz of fresh or dried noodles and cook until al dente.
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Stir the reserved vegetable puree back into the soup, mixing thoroughly to thicken the broth.
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Adjust the final seasonings with salt and pepper to taste.
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Serve warm in deep bowls.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 113.7kcal
- % Daily Value *
- Total Fat 3.4g6%
- Saturated Fat 1.0g5%
- Cholesterol 39.5mg14%
- Sodium 35.8mg2%
- Total Carbohydrate 1.5g1%
- Dietary Fiber 0.1g1%
- Sugars 0.0g
- Protein 14.3g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
