Old Fashioned Chicken Soup with Root Vegetables
| 1 each | natural-raised chicken, skin off and cut into 8 pieces |
| For mirepoix | |
| 1 each | onion, peeled and and roughly chopped |
| 2 each | carrots, peeled and and roughly chopped |
| 1 stalk | celery, roughly chopped |
| 2 cloves | garlic, peeled |
| For garnish | |
| 1 cup | carrots, peeled and diced small |
| 1/2 cup | celery, peeled and diced small |
| 1/2 cup | parsnips, peeled and diced |
| 1 cup | rutabaga, peeled and diced |
| 1/2 cup | turnips, peeled and diced |
| 1 tbsp | fresh dill, chopped |
| to taste | sea salt and black pepper |
- Place chicken in a soup pot and cover with cold water.
- Bring to a boil then turn down to a simmer.
- Skim the scum off the top and add mirepoix.
- Let simmer on a low temperature for about 1 hour and 15 minutes.
- Remove chicken breast; set aside.
- Strain broth, and return it to the soup pot.
- Place all the garnish vegetables in chicken broth and cook at a low temperature for 15 minutes.
- Dice chicken meat and return to the pot.
- Season to taste with sea salt, pepper and fresh dill.
