grand recipes Chill-Chasing Chicken Soup W e love a warm and comforting soup on a frosty night. What could be better than something that feels good and might also help cure a cold? They don't call chicken soup "Jewish Penicillin" for nothing! Here's a classic recipe that soothes the soul and warms the heart. Add rolls and a salad for a great light meal and a break from heavy eating during the holiday season. Get creative and add noodles if you like. Yum! 6 GRAND 42 GRAND Nov-Dec NOVEMBER 2019 DECEMBER 2016 Classic Chicken Soup * 3- to 4-pound chicken * 6 peeled carrots or 4 carrots and 2 parsnips * 4 celery stalks * 1 large onion, quartered (skin on if you prefer a golden-colored soup) * a handful each of fresh dill and parsley * 2½ teaspoons kosher salt * ground black pepper (a few shakes or turns of a mill) Remove giblets from chicken and rinse inside and out with cool water. Put chicken in a large pot or Dutch oven. Cut the carrots/parsnips and celery into 1-inch pieces and add to the pot along with the quartered onion and salt. Fill with enough water to cover, about 8 cups (You can replace part of the water with chicken broth for a richer flavor if you choose.). Bring to a boil. Reduce heat and simmer, skimming any foam that rises to the top. Add the dill and parsley. Cover and simmer for 2 hours. Remove the dill, parsley, and chicken (it will have fallen apart). Shred the meat and return to the pot, keeping warm until serving. Taste and add salt and pepper as needed. Enjoy the chunky goodness!https://www.allrecipes.com/video/961/grandmas-chicken-noodle-soup/ https://www.facebook.com/GRANDmagazine/ https://www.twitter.com/grandMmagazine