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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.
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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.

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Chicken Root Soup - NOTES

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Chicken Root Soup - REVIEWS

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