Chicken Soup with Vegetables and Parmesan
1 whole chicken....about 3 lbs. .........I tend to stay away from broiler chickens.......not as much meat and not as tender.
4 medium ribs of celery with leaves, thinly sliced
4 medium carrots, peeled and thinly sliced
2 medium turnips, peeled and cut into 1/2- inch dice.
2 small onions, cut into 1/2-inch dice.
1 can (16 ounces) Italian plum tomatoes with juice, put through a food mill.
1 tablespoon finely chopped fresh tarragon or 1 teaspoon dried
freshly ground black pepper, to taste
8 cups of water
1/2 cup freshly grated Parmegiano-Reggiano cheese
1/4 cup finely chopped fresh flat-leaf parsley
1 tablespoon fresh lemon juice
1. Rinse the chicken thoroughly inside and out, and place it in a large soup pot with the gizzard, heart and neck. Add the celery, carrots, turnips, onions, tomatoes, tarragon, salt, pepper and the water.
2. Bring to a boil, uncovered, over medium-high heat, skimming off any foam rising to the top. Then reduce the heat to a very slow but steady simmer. Cover, and cook until the chicken and vegetables are tender, about 1 hour. Remove from the heat. Using a slotted spoon, transfer the chicken, gizzard, heart and neck, to a large platter to cool. When cool enough to handle, remove and discard the chicken skin and bones, then cut the meat or dice. If you do not eat the heart, neck and gizzard then discard them. Set cut up meat aside.
3. The next step tells you to puree all the vegetables with some broth, but I do not. Bring the broth back to a boil and stir in the chicken pieces and the cheese and heat through, about 2 minutes.
4. Meanwhile, combine the parsley and the lemon juice in a small bowl. Ladle the soup into a warmed bowls, and sprinkle with the parlsley mixture to serve.
Pairs Well With
I think I got this many moons ago on QVC and changed it a bit. I hope u like it