Name: Chicken Soup with Root Vegetables
Prep time: 1 minutes
Total time: 3 hours
Yield: 6 Servings
Ingredients: 1 3 1/4- to 3 1/2-pound reserved roast chicken; 1 chicken carcass (reserved from carved roast chicken); 5 quarts water; 1 large onion, halved, plus 1 cup chopped; 4 peeled garlic cloves; 2 whole, 2 sliced; 3 carrots, cut into chunks, plus 1 1/2 cups 1/3-inch cubes peeled carrot; 3 celery stalks, cut into chunks; 4 Turkish bay leaves, divided; 4 large fresh Italian parsley sprigs plus chopped parsley (for garnish); 4 large fresh thyme sprigs plus 2 teaspoons chopped; 12 whole allspice; 2 tablespoons olive oil; 2 cups 1/3-inch cubes peeled celery root; 1 1/2 cups 1/3-inch cubes peeled red-skinned sweet potatoes (yams); 1 cup 1/3-inch cubes peeled parsnips; 1 teaspoon fine sea salt; Freshly ground black pepper

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A hearty chicken soup recipe with root vegetables that will warm you up in the coldest months.

Recipe notes