Holiday Chicken Soup

Ingredients

• 5 to 6 pounds chicken parts, preferably thighs ( I had some frozen necks, backs and wing tips and added thighs and legs pieces to equal 5 1/2 pounds)
• 2 large veal bones (veal bones are not readily available to most so I used some beef bones and a cheap cut of beef with a bone in it) (about 1 1/2 pounds total)
• 2 large onions, peeled and halved
• 6 large ribs celery including leaves, cut into thirds
• 2 parsnips, peeled and cut into thirds
• 5 medium carrots, peeled and cut into thirds
• 2 bay leaves
• 1 bunch fresh flat leaf parsley with stems
• 2 teaspoons kosher salt
• 16 cups water (1 gallon)
• Stock from above (do not use pre-packaged stock)
• 6 medium carrots (1 pound) peeled and cut julienned small enough to fit on a soup spoon
• 2 large scallions cut julienned small enough to fit on a soup spoon
• 6 parsnips (1 pound) peeled and cut julienned small enough to fit on a soup spoon
• 1/4 cup fresh flat leaf parsley, chopped
• 1/4 cup fresh dill fronds, chopped
• 2-3 high quality chicken bouillon cubes, such as Better Than Bouillon brand. (We could only find this brand in jar form so I put in about two or so teaspoons.)

Instructions

1. 1

   The day before serving this soup, prepare the stock by placing all ingredients into a large stock pot and bringing up to heat gradually. Boil then reduce to a simmer and simmer for 8 hours. If the mixture gets too thick and it looks like it might stick, add more water. I added one more quart of water at about 6 hours. After 8 hours, strain out the stock and cool and discard all solids. Refrigerate overnight.

2. 2

   The next day skim off and discard the fat that floats to the top.

3. 3

   Place the stock in the pot along with all of the soup ingredients and bring to a boil. Simmer on a low boil for 10-15 minutes or until the vegetables are tender.

4. 4

   Season if needed and serve.