It's Memorial Day weekend here in New Jersey, rainy and can you believe it's in the 40's! I thought I'd be grilling, but I think a pot of hot chicken soup would be perfect for today. Homemade chicken soup is an easy, comforting meal and naturally gluten free, no need for substitutions. This is how my mom made it, the only thing I changed was to add fresh dill. Prep is quick but it needs to cook for 2 hours, so plan ahead. Make a big pot, it freezes well. Add some cooked rice or gluten free pasta.
Chicken Soup
1 whole chicken, quartered (I like kosher chicken for soup, better flavor)
1 onion, sliced
4 celery stalks, diced
4 carrots, diced
1 small parsnip, peeled and quartered
2 tbsp fresh dill
1 small can tomato sauce
1 head escarole, chopped
Salt & pepper to taste
Water
In an 8 quart pot, place chicken, onion, celery, carrots, and dill, add cold water to top of pot. Boil for 2 hours. Take out chicken pieces, remove skin and bones. Shred chicken and add to soup. Add tomato sauce and escarole. Boil an additional 5 minutes to wilt escarole.
Printable Recipe
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