Hands-On Time
20 Mins
Total Time
1 Hour 10 Mins
Yield
Serves 4
Marcus Nilsson

How to Make It

Step 1

Place the chicken in a large pot with the carrots, celery, onion, and salt. Add enough cold water to cover (about 8 cups). Bring to a boil. Reduce heat and simmer gently for 45 minutes, skimming off any foam that appears. Add additional water as necessary to keep the chicken covered.

Step 2

Transfer the chicken to a plate and let cool. Remove and discard the carrots, celery, and onion.

Step 3

Add the green beans, asparagus, tomato, and turnip to the broth and simmer until the vegetables are tender, about 5 minutes.

Step 4

Meanwhile, shred the chicken meat, discarding the skin and bones. Add the meat and pepper to the soup and stir to combine. Ladle into individual bowls.

Ratings & Reviews

/5
Reviews
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