WQED mobile
menu
close menu

AVAILABLE AT SHOP WQED

Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
(click here for details)

CHICKEN ROOT SOUP

From: Sandie Matthews, Munhall
Primary category: Soups and Chilis

Ingredients

chicken stock from a whole chicken
6 stalks celery
2-3 TB dry chicken base or 6 chicken bouillon cubes
1-2 chopped onions
4-6 sweet potatoes cut into chunks
6 parsnips, cut into chunks
8-10 turnips, cut into chunks
1 bag carrots
1 TB oregano
1 TB basil
1 TB parsley

Procedure

Place a whole chicken in a stockpot. Put in enough water to cover. Simmer 1 1/2 - 2 hours. Remove chicken and reserve for another use.

Add celery, simmer another hour and remove. Add chicken base, then vegetables. Simmer 45 minutes til vegetables are done.

This chicken soup is to be served when you have a cold or the flu. It uses only root vegetables. It is supposed to interfere with inflammation thus reduce cold and flu symptoms. I serve this all winter.

RETURN TO ALL RECIPES

Chicken Root Soup - NOTES

add your own note

This will be added to your recipes.

Chicken Root Soup - REVIEWS

Facebook


 


featured specials

WQED is proud to partner with Highmark Blue Cross Blue Shield to cover important health topics. "Living With Mental Illness" explores diagnosis, treatment and ending the stigma associated with behavioral health issues. The "Men & Cancer" and "Women & Cancer" series reports on early detection and the latest treatment of cancers most commonly associated with men and women.

documentaries

  • WQED first told her story in "Portraits for the Home Front." Now the legacy of Elizabeth Black continues in a new documentary.