This is my father, Steve’s recipe, which is a variation of the one his late mother, Rosalind Johnson, made. He adds mushrooms, which are surprisingly delicious in this chicken soup.. Omit if you don’t like them! I recommend using as many organic ingredients as you can afford.
Chicken (6-7 pounder).
White Turnips (2)
Parsnips (2)
Carrots
Celery (3 stalks)
Onion (1 large)
Chicken Bouillon (10-12 cubes)
Oregano (two pinches)
Thyme (two pinches)
Optional:
Garlic Cloves
Mushrooms (I used the sliced baby bella mushrooms)
TIP *If you’re short on time: Use pre-cut veggies (Trader Joe’s sells a Mirapoix of celery, onions, and carrots, already chopped up). It’s such an easy soup to make that you can probably make this in your crockpot -3-4 hours on high.
Cut the onion into quarters
Peel the parsnips and split up
Cut the white turnips into quarters
Peel carrots
Cut celery into halves
Cut up chicken into 4 quarters and clean it (remember to take out the giblets inside). Take the legs off, putting the meat inside the pot.
Add all ingredients and water, so you’ve filled your stockpot and cook for 3 hours on a low heat.
When you’re done, first skim the fat off the top, then separate the chicken and vegetables from the broth and serve as needed. I usually make a chicken salad from the left over chicken (but save some chunks of chicken for serving the soup).
If you want, you can add noodles or rice to make this a main entree for your family. TIP: For picky eaters, let them choose which veggies will go in the soup and add noodles that they like.
You really can’t destroy this soup, so get creative!
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