For ➑1 large roasting chicken or baking hen (3 kg)
1 package chicken wings or drumsticks (10 to 12 pieces)
10 medium carrots, peeled
3 large onions, peeled & quartered
3 parsnips, peeled
1 large sweet potato, peeled
2 turnips, peeled
6 stalks celery
1 bunch parsley
salt & pepper to taste
Wash the whole chicken and chicken parts. Place in a large soup pot, fill ¾ full with water and bring to a boil. Add carrots, onion, parsnips, sweet potato and turnips.
Simmer covered for 1 h. Add celery and parsley and cook for another 45 m. Spoon out the chicken and bones.
Remove the vegetables along with a small amount of the broth; purée, then stir back into the soup. Salt and pepper to taste.
Simmer covered for 1 h. Add celery and parsley and cook for another 45 m. Spoon out the chicken and bones.
Remove the vegetables along with a small amount of the broth; purée, then stir back into the soup. Salt and pepper to taste.
Serve with a slice of toasted bread.
At the University of Nebraska Medical Center in Omaha, Stephen Rennard found that chicken soup blocks the movement of inflammatory white cells (neutrophils) in lab tests. Neutrophils, in great numbers, can trigger an inflammatory response that exacerbates cold symptoms. The recipe is actually a time-tested family recipe, handed down by his wife's grandmother.
