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Make-Ahead: Chunky Chicken Soup with Winter V

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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"
[-=PAM=-]   PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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