The home of the Bushey's Fine Cooking

Chicken Soup

Prep Time 30 minutes
Cook Time 5 1/2 Hours
2 lbs chicken bones
11 cups water
2 large onions
3 carrots
1 small turnip
1 small rutabaga

3 tablespoons of vegetable oil
2 large onions, peeled
2 carrots, peeled and chopped into 1/2" pieces
3 large leaks, white part only, chopped
1/2 cup celery root, chopped into 1/2" pieces
1 small turnip
1 small rutabaga
3 peppercorns
1 teaspoon dried thyme
1 teaspoon basil
2 tomatoes, seeded and chopped
1 recipe Matzah Balls
Step one
add chicken bones, water, onion, carrots, turnip and rutabaga to stock pot and simmer for 3 hours. add water to replenish as needed. strain and discard solids.

Step two
In a clean stock pot heat oil until hot.
Add Onion, Carrots, Leeks, Celery Root,Turnip, Rutabaga and saute until soft about 15 minutes

Add Stock from above, peppercorns, thyme and basil. cover and bring to a boil, reduce heat and simmer for 2 hours.  Strain and stir back in as many vegetables as desired.