Chicken Soup

This is one of our almost weekly go-to meals. I am making a stock every week. When you have a good stock you can make anything!

Chicken StockMakes 3 quarts4 pounds chicken pieces (backs, necks, and wings)6 quarts water2 medium onions, unpeeled1 leek, rinsed, trimmed and chopped2 cloves garlic2 medium carrots, and coarsely chopped2 medium ribs celery with leaves, chopped2 medium turnips, peeled and coarsely chopped2 medium parsnips, peeled and coarsely chopped8 sprigs parsley4 whole cloves10 peppercorns1 teaspoon salt2 bay leaves3 teaspoons chopped fresh thyme, or 1 teaspoon dried thyme2 tablespoons red wine vinegar

Preheat oven to 350 degrees.

Place the chicken pieces along with the vegetables on a sheet pan and roast in the oven for 45 minutes.

Place the roasted chicken and vegetables in a large pot and add 6 quarts water. Add the spices and herbs. The chicken should be totally covered, so add more water if necessary. Heat to just boiling; reduce the heat and simmer the stock for 3 hours. Strain the stock and reserve.

To make the chicken soup:½ cup extra virgin olive oil2 medium onions, chopped small1 leek, rinsed, trimmed and sliced thin3 cloves garlic minced2 medium carrots, peeled and chopped fine2 medium ribs celery with leaves, chopped fine2 medium parsnips, peeled and coarsely chopped3 quarts chicken stock8 sprigs parsley4 teaspoons fresh thyme3 tablespoons tomatoes well-blended (fresh or canned)

Heat the olive oil and add all the vegetables. Sauté the vegetables until they are just lightly cooked. Add the vegetables to the stock. Add the herbs and allow to simmer for 30 minutes.

You may add chicken pieces or pasta or rice.

Adjust the seasonings. I love lots of dill when it is available. In the winter, I tend to use lots of thyme.