Instructions: Arrange chicken pieces and vegetables in a stock pot or other large pot. Cover ingredients with water. Heat to boiling; reduce heat and simmer uncovered for 2 1/2 to 3 hours. Add more water if necessary to cover chicken and vegetables as they cook. Skim any foam that appears on top. Season with salt and pepper the last half hour of cooking.

Refrigerate soup in the pot. Strain into a clean pot. Remove chicken from bones and add to stock. Cut up or puree vegetables and add to stock. Taste to adjust seasonings. Refrigerate, covered at least 8 hours. Reheat and serve with cooked rice or noodles.

Chicken with skin, no skimming: 651 Calories; 37g Fat (51.6% calories from fat). chicken with skin removed: 318 Calories; 5g Fat (15.4% calories from fat).

Description: "Pureed root vegetables with chicken"

NOTES : Soup is best the day after its cooked. Remove and discard any fat that accumulates on the top. This soup is a complete meal.

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