I am a big fan of soups and stews, especially in the winter. They’re easy to make, easy to freeze, healthy and delicious! What else could you want from a meal? I love stews with lots of veggies. They hardly have any (unnecessary) calories and are so filling. You could easily make this chicken soup with chicken breasts or thighs as well, also I do think the skin and bones give the broth a more distinct flavor. This soup can also be made in the crockpot, which makes dinner even that much more easy.
1 whole (2 pound) chicken
4 large carrots, cut into 3-inch spears
2 stalk(s) (large) celery, cut into 2-inch pieces
2 leeks – cut in pieces
1 large turnip, peeled and cut into 1/2-inch wedges
5 small medley potatoes, scrubbed and cut into 2-inch chunks
Salt and pepper
- Trim and discard roots and dark green tops from leeks. Discard any tough outer leaves. Cut leeks lengthwise in half down to middle of white part, keeping bottom 1 to 2 inches intact. Rinse leeks thoroughly under cold running water to remove all sand, gently fanning cut portion.
- In 7 1/2- to 8-quart Dutch oven or heavy saucepot, arrange chicken. Top/surround with carrots, celery, turnips, potatoes, and leeks. Add cold water to just cover, along with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper.
- Heat to boiling on high. Partially cover, reduce heat to low, and simmer 30 to 35 minutes or until vegetables are tender and chicken is no longer pink. While chicken simmers, finely chop tarragon and parsley leaves.
- Discard chicken skin. Divide chicken and vegetables among serving bowls. Ladle 1 cup cooking liquid into each bowl, then season with pinch salt and pepper.