Name: Make-Ahead: Chunky Chicken Soup with Winter V
Ingredients: 1 Fry/roasting chicken about 3 lb; Salt; Pepper; 2 Onions, halved; 6 Garlic cloves, peeled; 2 Bay leaves; 8 c Chicken stock; 1 ts Dried thyme; 1/2 ts Dried sage; 4 Carrots, bite-size chunks; 4 Celery stalks with leaves in bite-size chunks; 2 Leeks, quarter, 1-in length; 2 Parsnips, bite-size chunks; 1/2 Rutabaga, bite-size chunks; 2 tb Fresh parsley, chopped

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Karl Graustein

CATEGORY	CUISINE	TAG	YIELD
Meats	Canadian	Soups, Poultry etc	8	Servings

INGREDIENTS

1		Fry/roasting chicken about 3 lb
		Salt
		Pepper
2		Onions, halved
6		Garlic cloves, peeled
2		Bay leaves
8	c	Chicken stock
1	ts	Dried thyme
1/2	ts	Dried sage
4		Carrots, bite-size chunks
4		Celery stalks with leaves in bite-size chunks
2		Leeks, quarter, 1-in length
2		Parsnips, bite-size chunks
1/2		Rutabaga, bite-size chunks
2	tb	Fresh parsley, chopped

INSTRUCTIONS

Remove fat from chicken; sprinkle inside and out with salt and pepper.
Place in large saucepan. Add onions, garlic and bay leaves. Pour in stock;
bring to boil, skimming foam from top. Add thyme and sage; cover and cook
over low heat for 30 minutes.
Add carrots, celery, leeks, parsnips and rutabaga; simmer, covered, for
35-45 minutes or until vegetables are tender and chicken is coming off
bones. Discard bay leaves and onions and skim off fat. Remove chicken; when
cool enough to handle, remove chicken from bones. Tear chicken into large
pieces, removing skin, and return to stock.
[Can be prepared ahead, cooled, covered and refrigerated for up to 2 days.
Remove any remaining fat from broth. Heat over low heat.]
Sprinkle with parsley.
8 servings for $12.08 CDN [Mar/95]
Per serving: about 250 calories, 25 g protein, 8 g fat, 19 g carbohydrate
high source fibre, good source iron.
Source: Canadian Living magazine, Feb 95 Presented in article by Rose
Murray: "So Good To Come Home To"
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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