2to 3 pounds of chicken (either whole pieces or leftover chicken carcass)
2parsnips, roughly chopped
3to 4 turnips, roughly chopped
2to 4 carrots, roughly chopped
2to 4 celery stalks, roughly chopped
1yellow onion, roughly chopped
2garlic cloves , roughly chopped (optional)
1to 2 teaspoons salt, or to taste
1teaspoon pepper, or to taste
Water, to cover
For the soup:
2to 3 pounds chicken meat (either from the broth or fresh)
2to 4 carrots, peeled and sliced
2to 4 celery stalks, sliced
1/2to 1 yellow onion, peeled and diced
1to 2 garlic cloves, peeled and minced 1 to 2 teaspoons salt, or to taste (optional)
1teaspoon black pepper, or to taste
Water, to cover
Optional ingredients for soup: 2 to 3 zucchini, spiralized 3 Yukon Gold potatoes, diced or 1 to 2 cups of dry rice or 1 to 2 cups of dry pasta or 1 to 2 cups of chopped greens (spinach, beet greens, kale, etc.) or Matzo balls or 1 to 2 teaspoons fresh dill, minced 1/2 teaspoon lemon juice (bow ties, rotini, egg noodles, etc.)
Instructions
1
Place all of the ingredients for the broth in a large pot (or slow cooker, electric roaster, or pressure cooker). Bring to a boil, then turn the heat down to medium or medium low (you want it at a slight boil). Depending on your cooking method, let cook for 4 to 12 hours (you want everything cooked to absolute mush). Strain the broth from the solids, making sure to remove all bones.
2
Place the broth back in the pot. If you used whole pieces of chicken, separate the meat from the bones (once cooled enough to touch).
3
If you are going to can your chicken broth, you can evenly distribute your chicken meat between all of your jars and top with broth or just leave the meat out. Process in a pressure canner for the recommended pressure (and time) per your elevation. Remember that this broth can be used just like store-bought chicken broth. You do not want to over-season the broth prior to canning it to allow you the flexibility to use the broth however you wish.
4
Now, if you aren't canning your broth, throw the rest of the ingredients in the broth, bring to a boil, then turn down to medium. Let it boil until everything is cooked. BAM! You have soup for days! :)
