Warm Cozy Wintery Night Chicken Soup

This slightly thickened chicken soup contains carrots, celery, parsnips and onions, is flavored with dill weed & bay leaf, and served over mozzarella cheese.

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Ingredients:

• 1 Tablespoon olive oil
• 2 garlic cloves, chopped
• 2 whole chicken breasts with bone; skin removed
• 5 carrots, sliced
• 2 celery stalks, sliced
• 1 parsnip, peeled & cut into pieces
• 1 large onion, chopped
• 1 whole yellow onion, with skin left on
• 1 Tablespoon dill weed (or to taste)
• 1 bay leaf
• 4 cans reduced-sodium chicken broth
• 1/4 cup fresh parsley
• Salt & pepper, to taste
• 2 Tablespoons flour
• 1 cup shredded mozzarella

Method

In a large pot, heat oil and add garlic; saute 1/2 minute. Add chicken and veggies. (The onion that's not peeled is for color and flavor, you want to remove it later.) Add dill weed and bay leaf. Cover with broth (or water). (5 cups should cover ingredients completely and give you about 2 inches above.) Bring to a boil, then lower heat and simmer, slightly covered, about 45 minutes or until chicken is tender. Remove bay leaf and whole onion. Remove chicken to a cutting board; the chicken should come off the bone. Cut or break chicken into pieces; return to soup, discarding bones. Cook 15 minutes more. Add parsley. Season to taste with salt and pepper. Place your flour in a bowl and whisk about a cup of the soup liquid into the flour until smooth, then add that to your soup. Cook and stir until slightly thickened and bubbly. Remove from heat and let soup sit about 5 minutes. To serve, put some shredded mozzarella in the bottom of each bowl and ladle soup over the cheese.

Notes: Serve with a crusty bread & butter.

Number of servings: 4-5

Submitted By: dana6183118392
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