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Chicken Soup with Root Vegetables


Chicken Soup with Root Vegetables Recipe

Ingredients:
  • 1 3 1/4- to 3 1/2-pound reserved
  • 1 chicken carcass (reserved from carved roast chicken)
  • 5 quarts water
  • 1 large onion, halved, plus 1 cup chopped
  • 4 peeled garlic cloves; 2 whole, 2 sliced
  • 3 carrots, cut into chunks, plus 1 1/2 cups 1/3-inch cubes peeled carrot
  • 3 celery stalks, cut into chunks
  • 4 Turkish bay leaves, divided
  • 4 large fresh Italian parsley sprigs plus chopped parsley (for garnish)
  • 4 large fresh thyme sprigs plus 2 teaspoons chopped
  • 12 whole allspice
  • 2 tablespoons olive oil
  • 2 cups 1/3-inch cubes peeled celery root
  • 1 1/2 cups 1/3-inch cubes peeled red-skinned sweet potatoes (yams)
  • 1 cup 1/3-inch cubes peeled parsnips
  • 1 teaspoon fine sea salt
  • Freshly ground black pepper
Directions:
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