Chicken Soup
- 1/4 cup freshly chopped parsley leaves, stems reserved
- 5 whole black peppercorns
- 1 dried bay leaf
- 3 sprigs fresh thyme
- 1 clove garlic
- 1 pound carrots, peeled and cut crosswise into 1/2-inch pieces
- 1 pound parsnips, peeled and cut crosswise into 1/2-inch pieces
- 1 to 2 medium onions, cut into 1/2-inch pieces
- 1 (4-pound) chicken, rinsed
- Coarse salt
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Bay leaf, dried (1)
- Carrots (1 pound)
- Garlic (1 clove)
- Onions, medium (1)
- Parsley, leaves (1/4 cup)
- Parsnips (1 pound)
- Thyme, fresh (3 sprigs)
- Meat
- (4-pound) chicken (1)
- Cooking & Baking
- Peppercorns, whole black (5)
- Salt, Coarse (1)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published July 28, 2011 (1 year ago).
9 people saved this recipe.
