Arthur Schwartz's Chicken Soup


    • 7 pounds of chicken, a whole bird and parts (for instance, 1 (4-pound) whole chicken, plus 3 pounds combination of wings, thighs, backs, and feet)
    • 14 cups cold water 1 tablespoon salt
    • 2 medium-large carrots, peeled
    • 1/2 large celery root, peeled and halved, or 2 large stalks celery
    • 1 medium or 1/2 large parsnip, peeled, and split if large
    • 1 large leek, split lengthwise and well washed, with several inches of green
    • 1 medium onion, peeled and halved
    • Several sprigs of parsley and dill


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