Golden Chicken Soup

Recipe from Oxmoor House

More From Oxmoor House


  • 1 (5-pound) stewing hen, cut up
  • 2 medium onions, thinly sliced
  • 1 tablespoon salt
  • 1/2 teaspoon pepper
  • 1 gallon water
  • 1 pound carrots, scraped and cut into 1-inch pieces
  • 1 pound parsnips, cleaned and cut into 1-inch pieces
  • 5 stalks celery, cleaned and cut into 1-inch pieces
  • 1 large bunch fresh parsley


  1. Combine chicken, onion, salt, pepper, and water in a large Dutch oven; bring to a boil. Reduce heat; cover and simmer 20 minutes.
  2. Add carrots, parsnips, and celery; stir well. Place parsley on top of soup; cover and simmer an additional 3 hours.
  3. Remove chicken and vegetables from soup; set aside. Discard parsley. Strain broth through several layers of damp cheesecloth. Remove chicken from bones, and coarsely chop; return chicken and vegetables to strained broth. Place over medium heat, and cook until thoroughly heated.
  4. Ladle soup into individual serving bowls; serve warm.
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