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Chicken Soup with Root Vegetables

See full recipe on: Bon Appetit



Ingredients

1 3 1/4- to 3 1/2-pound reserved roast chicken (click for recipe)
1 chicken carcass (reserved from carved roast chicken)
5 quarts water
1 large onion, halved, plus 1 cup chopped
4 peeled garlic cloves; 2 whole, 2 sliced
3 carrots, cut into chunks, plus 1 1/2 cups 1/3-inch cubes peeled carrot
3 celery stalks, cut into chunks
4 turkish bay leaves, divided
4 large fresh italian parsley sprigs plus chopped parsley (for garnish)
4 large fresh thyme sprigs plus 2 teaspoons chopped
12 whole allspice
2 tablespoons olive oil
2 cups 1/3-inch cubes peeled celery root
1 1/2 cups 1/3-inch cubes peeled red-skinned sweet potatoes (yams)
1 cup 1/3-inch cubes peeled parsnips
1 teaspoon fine sea salt
Freshly ground black pepper

Nutrition 6 servings

Per Serving % Daily Value
Calories 1,206
Fat 77g 119%
Carbs 30g 10%
Protein 92g 185%
Fiber 7g 29%
Cholesterol 361mg 120%
Sodium 533mg 22%
     
Fat
Carbs
Protein

Preparation






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