Serve with sangiovese or Pinot Grigio (any of them)
If there is something more comforting than chicken soup, I don’t know what it is!!? This soup, adapted from a Marth Stewart recipe, is also relatively healthy and absolutely delicious. It’s warming enough to enjoy in the dead of winter. But light enough to enjoy in spring or a foggy Pismo Beach summer evening.
4 carrots, cut into ½” slices
3 turnips (rutabegas also work), peeled and cut into 1/2” cubes
1 large onion, cut into 1/2″ dice
1 4-lb (ish) chicken
Put veggies in a VERY large pot. Add the chicken breast side down and add water just to cover (note, the chicken floats, so hold it down with a spoon as you pour the water in so the water fills the chicken cavity and it sinks a bit). Water will be about 12 cups. Bring to a boil over high heat. Reduce to a steady simmer (medium low heat on Mrs. Vino’s stove), and cook, partially covered for about 45 minutes. Skim the foam from the top periodically, and discard it (yuck).
Remove chicken from the pot (there will be HOT water in the chicken cavity and it will want to spill all over your hands – be very careful). Place chicken on a plate and allow to cool. Turn the burner under the liquid and veggies back to high and boil to reduce for about 20 minutes. When the chicken is cool enough to handle, remove the skin from the chicken and discard. Remove the chicken meat from the bones and discard the bones. Dice the chicken meat into 1/2” pieces and return to the soup. I like to make this soup the day before I serve it. If you put the pot of soup in the fridge to cool, the next day you can easily remove the congealed fat from the top of the soup and end up with a delicious, healthy low fat chicken soup. Serve this soup garnished with a squeeze of fresh lemon or lime juice!