Nutrition & Good Eating

Chicken soup is best made at least a day in advance.
 
1 large chicken cut into eighths
4 quarts cold water
1 bunch carrots (6 - 8 carrots, depending on size)
3 stalks of celery
handful of parsley
1 whole onion
3 cloves of garlic
2 whole turnips
1 parsnip
pinch of sea salt or Kosher salt to taste
 
Place all ingredients in a large soup pot, cover and, bring to a slow boil on high flame.  Lower flame and boil in covered pot on low medium heat for 2 hours.  Strain soup into second large soup pot..  Cut up chicken from two or more pieces and add to soup. Slice carrots, turnips, and parsnip into small pieces and add that to the soup as well. If you prefer a clearer soup with fewer vegetables, then slice and add fewer of the vegetables, as you prefer.  Let the soup cool and refrigerate for several hours.  The fat from the chicken will form into a fatty substance at the top of the pot.  If you skim off the fat with a spoon, the soup will be lower in calories and less fatty.  Heat and serve when you are ready to eat.
 
I often make chicken salad out of the chicken that I have left over.  However, you can also dip the chicken you are not serving with the soup into bread crumbs or crushed corn flakes (I actually use crushed Cheerios) and roast it for about 20 minutes until it is brown and crispy.