Description
This soup will cure what ails you. Even if it’s just hunger. Healthy, low carb, and great for a rainy day. I’ve been making this recipe for 30 years, and I think this is about as good as it gets. Enjoy with freshly baked biscuits.
Ingredients
- 6 quarts water, divided
- 1 whole chicken, giblets removed
- 5 carrots, chopped
- 2 cups chopped cabbage
- 4 stalks celery, chopped
- 1 medium onion, chopped
- ΒΌ cup white wine (Optional)
- 2 tablespoons chicken bouillon granules
- 2 tablespoons dried dill weed
- 1 tablespoon butter, or to taste (Optional)
- 2 cloves minced garlic
- 1 tablespoon dried parsley
- 1 tablespoon ground thyme
- 2 teaspoons ground white pepper
- 2 bay leaves
Instructions
- Fill a large pot with 4 quarts water. Add chicken; bring to a boil. Cook until chicken is coming apart
- about 45 minutes. Remove from heat; remove chicken from pot and transfer to a platter. Put a lid on the pot and cover the chicken with plastic wrap. Refrigerate both until chicken is safe to handle
- about 40 minutes.
- Tear meat off the chicken bones. Skim excess fat off the top of the cooled broth. Add the last 2 quarts water
- chicken meat
- carrots
- cabbage
- celery
- onion
- wine
- bouillon
- dill
- butter
- garlic
- parsley
- thyme
- white pepper
- and bay leaves. Cook over medium heat until vegetables have softened
- about 30 minutes.
Prep Time: 40 mins
Cook Time: 1 hr 20 mins
Total Time: 2 hrs 40 mins
Servings: 10