Better-Than-Mom’s Low-Salt Chicken Soup

Better-Than-Mom’s Low-Salt Chicken Soup: Submitted by: Kimmo Vallema | Date Added: 18 Dec 2020 Ingredients:

1 large turnip, quartered

4 large carrots, peeled and sliced

1 medium parsnip, peeled and sliced into 1/4-inch (6-mm) rounds

2 stalks celery, sliced

1 leek, ends trimmed and coarsely chopped (wash well to remove all grit)

2 cups (60 g) stemmed and coarsely chopped kale

4 cloves garlic, minced

1 fresh rosemary stem (4 to 6 inches, or 10 to 15 cm) (or 1/2 teaspoon dried)

2 tablespoons (4.8 g) chopped fresh thyme (or 1 teaspoon dried)

1 bay leaf

1/2 teaspoon each salt and fresh-ground black pepper

1 broiler chicken (3 to 4 pounds, or 1.4 to 1.8 kg), neck and giblets removed

8 cups (1.9 L) water or enough to cover chicken and vegetables

2 tablespoons (28 ml) tarragon vinegar (or sherry or red wine vinegar)

1/4 cup (15 g) chopped fresh parsley, optional

Cooking Instructions:

Add the turnip, carrots, parsnip, celery, leek, and kale to a large slow cooker. Top with the garlic, rosemary, thyme, bay leaf, salt, and pepper. Place the chicken on top and add water to cover. Sprinkle in the vinegar and cook on low for 7 to 8 hours or on high for 4 to 5 hours.

Remove the turnip, rosemary stem, and bay leaf and discard. Taste the soup and adjust the seasonings, if necessary. Remove the chicken, and refrigerate the chicken and the soup separately overnight. When the soup has chilled, carefully remove all the congealed fat from the surface. Debone the chicken and remove all the skin and cartilage.

Discard the bones, skin, and cartilage, and add the chicken meat to the soup. Heat in a large pot for about 15 minutes over medium heat, or until hot. Stir in the parsley and serve.