Chicken Soup

• 1.5 quart(s) water
• 2.5 tablespoon(s) chicken base without MSG
• 3 pound(s) chicken backs and necks
• 1 large onion, unpeeled, cut into wedges
• 4 stalk(s) celery, thickly sliced
• 1 bunch(es) fresh parsley stems (about 1/2 cup)
• .5 cup(s) low-salt vegetable juice cocktail
• 3 pound(s) bone-in chicken breasts
• 1 small (8 ounces) rutabaga, peeled and cut into 1/2-inch chunks
• 3 large carrots, sliced
• 1 pound(s) Yukon Gold potatoes, scrubbed and cut into 1/2-inch chunks
• Salt and freshly ground black pepper (optional)

Directions

1. Combine water and chicken base in an 8-quart dutch oven; place over high heat.
2. Add chicken backs and necks, onion, celery, parsley stems, and vegetable juice; bring to a boil.
3. Arrange chicken breasts over mixture. Cover; reduce heat to medium low and simmer 20 to 25 minutes or until internal temperature of chicken breasts reaches 160 F.
4. Remove chicken breasts to a plate; let stand until cool.
5. Discard skin and bones and refrigerate for another use. If desired, some of the chicken may be returned to the soup.
6. Meanwhile, continue simmering soup, covered, for 1 hour.
7. Strain the mixture well; discard the solids (see soup tip).
8. Return broth to dutch oven. Spoon off and discard fat from broth.
9. Add rutabaga and carrots; simmer 10 minutes.
10. Add potatoes; simmer 10 minutes or until vegetables are tender.
11. Add salt and pepper to taste, if desired.
    
    Recipe developed by Cleveland Clinic Lifestyle 180 program

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