Margaret’s Chicken Soup

Another Shaw family classic.

Yield:
8 bowls
Category:
Soup
Cuisine:
Canadian

INGREDIENTS:

  • 1 whole breast boneless skinless chicken
  • 8 cups quality chicken stock (see above)
  • 2 stalks celery
  • 2 large carrots
  • 1 medium onion
  • 1 large parsnip, peeled

DIRECTIONS:

  1. Sauté chicken and set aside. Chop vegetables finely. Bring stock and vegetables to a boil and simmer until tender, 20-30 minutes. Chop the chicken and add to the soup. Taste for flavour.
    German egg noodle variation:
    When making stock, omit vegetables and use bay leaf and cardamom as spices.
    Cook package of egg noodles. Strain, then stir in 2 tbsp butter. When serving, place noodles in bowl and pour soup over

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