My Classic Chicken Soup
My classic chicken soup recipe is simple to make and tastes just like home!
Ingredients
- 3 chicken legs
- 5 stalks celery
- 6 carrots
- 1 large turnip
- 3 medium parsnips
- 1 large onion
- 1 bunch fresh parsley optional
- water to cover
- kosher salt to taste
Instructions
- Peel and cut up all the vegetables into your desired shape and size.
- Place them in a 6 quart pot.
- Put the chicken legs in a mesh bag and tie it up. Put the parsley in a mesh bag and tie that as well. Place both bags in the pot.
- Fill the pot up with water, until its covering most or all of the vegetables.
- Add salt. Bring the soup to a boil, and skim any scum that comes to the top.
- Cover and place the pot on a very low flame. Cook for about 12 hours.
- Season with additional salt to taste.
- Store in the fridge for 3-5 days or in the freezer for 4-6 months. (The vegetables will get very soft when they are frozen.)