I am giving you here a vegetable chicken soup variation my mother lives on almost daily—
Vegetable Chicken Soup as a meal: Nothing gets discarded.
It’s the best! If you would rather use chicken breasts, then add 1∕3 cup olive oil to the pot. Do you happen to have lots of leftover turkey bones and scraps, as you often do after a Thanksgiving Dinner? First, place them all in a giant cheesecloth bag (check out the fabulous wrap ‘n boil bags!), then squeeze out as much liquids as you can from the bag (don’t open it!) before discarding. Finally, you will be left with a chicken soup chock-full of vegetables.
- 1 large onion, quartered
- 1 large bunch dill
- 1 bunch flat parsley
- 8 ribs celery, peeled
- 1 large carrot
- 1 large sweet potato
- 1 large parsnip
- 1 large turnip
- 1 large zucchini
- 12 chicken thighs, skins off
- 1 teaspoon turmeric
- 2 good pinches saffron
- 5-6 bay leaves, or 1 teaspoon ground bay leaf
- Salt to taste
Put three quarts (12 cups) water to boil in a large pot.
While water is heating, coarsely grind the onion, dill, parsley and celery in a food processor. Throw the ground mixture in the pot. Grate all vegetables in a food processor (if you have a little more time and you are in a more patient mood, spend an extra few minutes and dice them), and add to the soup with all remaining ingredients.
Bring to a boil. Reduce the flame to medium, and cook covered 1 hour. Adjust texture and seasonings.
For more presentation, take out the thighs, discard the bones, shred the meat by hand, and return to the pot.