Chicken Soup with Root Vegetables

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

From the kitchen of Carly

Deep, golden broth built from roasted chicken bones and simmered with aromatics. Tender root vegetables, diced chicken, and fresh herbs make this the kind of soup that tastes like care in a bowl. Pure comfort, nothing more.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 3 1/4- to 3 1/2-pound reserved roast chicken
11 chicken carcass (reserved from carved roast chicken)
15 quarts water
11 large onion, halved, plus 1 cup chopped
14 peeled garlic cloves; 2 whole, 2 sliced
13 carrots, cut into chunks, plus 1 1/2 cups 1/3-inch cubes peeled carrot
13 celery stalks, cut into chunks
14 Turkish bay leaves, divided
14 large fresh Italian parsley sprigs plus chopped parsley (for garnish)
14 large fresh thyme sprigs plus 2 teaspoons chopped
112 whole allspice
12 tablespoons olive oil
12 cups 1/3-inch cubes peeled celery root
11 1/2 cups 1/3-inch cubes peeled red-skinned sweet potatoes (yams)
11 cup 1/3-inch cubes peeled parsnips
11 teaspoon fine sea salt
1Freshly ground black pepper

Instructions

Cut meat off chicken and dice. Place both carcasses, 5 quarts water, halved onion, whole garlic cloves, carrot chunks, celery chunks, 2 bay leaves, parsley sprigs, thyme sprigs, and allspice in 8-to 10-quart pot. Bring to boil. Reduce heat. Simmer 1 1/4 hours.
Strain broth; return to pot and boil until reduced to 7 cups.
Heat oil in another large pot over medium-high heat. Add chopped onion, sliced garlic, and 2 bay leaves; sauté 2 minutes. Add carrot cubes, chopped thyme, celery root, sweet potatoes, parsnips, 1 teaspoon sea salt, and 7 cups broth; bring to boil. Reduce heat and simmer until vegetables are tender, about 15 minutes. Add diced chicken; season with more salt and pepper. Garnish with chopped parsley.