Holiday Chicken Soup

• Gluten free
• Paleo

• Meat

  • 5 lbs Chicken parts
  • 2 Veal bones, large

• Produce

  • 2 Bay leaves
  • 11 Carrot, medium
  • 6 Celery including, large ribs leaves
  • 1/4 cup Dill fronds, fresh
  • 1/4 cup Flat leaf parsley, fresh
  • 1 bunch Flat leaf parsley with, fresh stems
  • 2 Onions, large
  • 8 Parsnip
  • 2 Scallions, large

• Canned Goods

  • 1 Stock from above

• Baking & Spices

  • 2 tsp Kosher salt

• Liquids

  • 16 cups Water

Found on afamilyfeast.com

Description

Ingredients

• 5 to 6 pounds chicken parts, preferably thighs ( I had some frozen necks, backs and wing tips and added thighs and legs pieces to equal 5 ½ pounds)
• 2 large veal bones (veal bones are not readily available to most so I used some beef bones and a cheap cut of beef with a bone in it) (about 1 ½ pounds total)
• 2 large onions, peeled and halved
• 6 large ribs celery including leaves, cut into thirds
• 2 parsnips, peeled and cut into thirds
• 5 medium carrots, peeled and cut into thirds
• 2 bay leaves
• 1 bunch fresh flat leaf parsley with stems
• 2 teaspoons kosher salt
• 16 cups water (1 gallon)
• Stock from above (do not use pre-packaged stock)
• 6 medium carrots (1 pound) peeled and cut julienned small enough to fit on a soup spoon
• 2 large scallions cut julienned small enough to fit on a soup spoon
• 6 parsnips (1 pound) peeled and cut julienned small enough to fit on a soup spoon
• ¼ cup fresh flat leaf parsley, chopped
• ¼ cup fresh dill fronds, chopped
• 2-3 high quality chicken bouillon cubes, such as Better Than Bouillon brand. (We could only find this brand in jar form so I put in about two or so teaspoons.)

Directions

• The day before serving this soup, prepare the stock by placing all ingredients into a large stock pot and bringing up to heat gradually. Boil then reduce to a simmer and simmer for 8 hours. If the mixture gets too thick and it looks like it might stick, add more water. I added one more quart of water at about 6 hours. After 8 hours, strain out the stock and cool and discard all solids. Refrigerate overnight.
• The next day skim off and discard the fat that floats to the top.
• Place the stock in the pot along with all of the soup ingredients and bring to a boil. Simmer on a low boil for 10-15 minutes or until the vegetables are tender.
• Season if needed and serve.