Millie's Chicken Soup

Lora Brody's Mom uses a 5 1/2 to 6 quart slow cooker to make her famous chicken soup. Lora lets us in on the secret for this flavorful, rich soup. Use homemade or an excellent commercial stock for the best result.

Serving: 8
Prep Time: 20 minutes
Cook Time: 180 minutes
Total Time: 200 minutes

1 large roasting chicken, cut into pieces (see note)
2 large carrots, peeled and cut into 2-inch
pieces
2 large parsnips, peeled and cut into 2-inch pieces
1 large onion, peeled and thickly sliced
2 teaspoons dried dill weed
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
8 cups low-sodium chicken broth or Chicken Stock

Fresh dill sprigs

Place the chicken, carrots, parsnips, onion, dried dill, salt, and pepper in the insert of the slow cooker. Pour in the broth. Cover and cook on LOW for 5 hours or HIGH for 3 hours, until the chicken is extremely tender and falls off the bone. Use a slotted spoon to remove the chicken and vegetables to a large bowl or platter. When the chicken is cool enough to handle, remove the meat from the bones, and set aside with the vegetables. Discard the bones and skin.

Strain the broth into a large bowl, then use a shallow metal spoon to skim the fat from the top. Taste broth, and add additional salt and pepper if needed.

To serve, spoon some chicken and vegetables into shallow soup plates, then ladle the broth over them. Sprinkle each serving with some fresh dill sprigs.

Cook's Notes: Author Lora Brody emphasizes using a 1 (5 to 6 pound) fowl (an older roasting chicken, usually available in kosher meat markets) in this recipe.

Based on individual serving.

Calories: 453
Total Fat: 11 g
Carbohydrates: 13 g
Protein: 71 g

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