Chicken Vegetable Soup
Recipe type: Main
Serves: 5
 
Ingredients
  • 4 lb. Whole Chicken
  • 1 Yellow Onion, quartered
  • 3 Sprigs of Parsley
  • 2 Large Celery Stalks, broken in half
  • 3 Large Carrots, chopped
  • 6 Parsnips, pealed and chopped
  • 2 c. Baby Spinach, chopped
  • 1 can Cannellini Beans, 15 oz., rinsed
  • Salt and Pepper to taste
Instructions
  1. Wash chicken well with water and place into a Dutch oven or large pot. Fill the pot with enough water to cover the chicken, and bring to a boil over high heat. Skim off any bubbling foam as it forms.
  2. Lower heat to low and simmer, half-covered, for 25 minutes.
  3. Add all of the vegetable (except for the spinach), cook for 15 minutes.
  4. Add the spinach and cannellini beans and cook for another 5 minutes.
  5. At this point, the chicken should be done and the vegetables cooked through. Using a fork, test a small section of the chicken, the meat should pull away from the bone easily. Once the chicken is done, remove the pot from the heat.
  6. Carefully remove the whole chicken from the pot and place it on a cutting board (make sure that the cutting board has a lip because juices will be running). Let cool for a few minutes until it can be easily handled.
  7. In the mean time, use a slotted spoon to remove the onion, celery and sprigs of parsley from the broth and discard. Leave all other vegetables in the soup.
  8. Once the chicken is cool enough to handle, using a fork and a sharp knife, cut off chicken meat (small enough pieces to eat) and place back into the pot with the soup.
  9. Mix in pepper and a little bit of salt, then serve yourself a bowl and Enjoy!
Recipe by LeanMeanKitchen at https://leanmeankitchen.com/chicken-vegetable-soup/