Dinner

Sara's Homemade chicken soup is for Dinner.

Sara's Homemade chicken soup takes 1000 minutes to prepare.

Sara's Homemade chicken soup takes 400 minutes to cook.

Sara's Homemade chicken soup makes 12 servings.

The ingredients for Sara's Homemade chicken soup are:

1 whole chicken
1 Vidalia Onion peeled and quartered
2 Carrots peeled, cut in big pieces
2 Stalks celery cut in large pieces
2 Parsnips peeled, cut in big pieces
Water to cover

Trash Can ;) for the bones
Really big stock pot
Sharp knives
Vegetable Brush and Peeler

1 Vidalia Onion
4 carrots, peeled and sliced thin
4 parsnips peeled and sliced thin
2 stalks celery sliced thin (leaves and all)
2 cups red wine (this boils out)
1/2 box elbow pasta

Here is how you make Sara's Homemade chicken soup:

Sorry for the crazy numbers for prep and cook time. This chicken soup takes two days to cook properly. The first day is just boiling the chicken to make broth. The second day is actually making the soup. You could cut corners and make it all in one day, but it will have more fat in it. Rinse chicken (remove obvious fat, skin, gizzards, etc., but keep the neck in) and place in pot. Add Onion, Carrots, Celery, Parsnips and Water (first six ingredients NOT the thin sliced veggies.) Add your favorite seasonings. I like a bay leaf, basil, parsley, oregano, rosemary, not all together, just as the whim occurs. Bring to a boil and reduce to simmer. Simmer, covered for hours. Make sure you check every 30 minutes or so to skim the nasty foam and make sure the chicken stays covered in water. When the meat is falling off the bones, it is done.Place a strainer (preferably metal) over a second soup pot and pour contents of stock pot through the strainer. Set the meat and cooked veggies aside to cool. Set the broth aside to cool. Then refrigerate overnight. This way you can skim all the nasty fat of the top. Next day, skim fat, bring broth to a boil. Add all the rest of the veggies and more seasonings. This is the time to add salt and extra seasonings. Taste the broth as you add things, to make sure you have added enough of each seasoning and not too much, and to see what else is needed. Simmer. Pick the meat from the bones. Toss the bones in the trash. Make sure you also remove all the lumps of fat and skin, yuck! I rinse off some of the fat as I go.When the veggies are somewhat tender, add wine, pasta and meat. Simmer until pasta is nice and plump. Serve with a BIG salad and Homemade Whole Grain French Bread. Ohhhh, mama mia! My guesstimate was that it makes about 12 servings (one cup each) However, I just make it to fit however many people I need to feed. To feed 30, I double the chicken and add lots of extra water. I put as many veggies in it as are needed to fill up the soup. Just make sure you taste the soup as you go so that it does not end up bland. If you have to, you can slip some boullion in, but if you tell anyone I occasionally use boullion in my soup, I will deny that I even know you. ;) Number of Servings: 12Recipe submitted by SparkPeople user MAMA24_7.

The nutritional information for Sara's Homemade chicken soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 202.4

• Total Fat: 1.3 g
• Cholesterol: 14.7 mg
• Sodium: 707.8 mg
• Total Carbs: 35.3 g
• Dietary Fiber: 5.4 g
• Protein: 9.5 g