Photo: Southern Living
Prep Time
30 Mins
Total Time
2 Hours 15 Mins
Yield
Makes 5 1/2 qt.

How to Make It

Step 1

Bring chicken and water to cover to a boil in a Dutch oven over medium-high heat; reduce heat to low, and simmer 1 hour.

Step 2

Remove chicken, reserving liquid, and let cool 15 minutes. Shred chicken.

Step 3

Pour reserved cooking liquid through a wire-mesh strainer into a bowl, discarding solids; wipe Dutch oven clean. Add water to cooking liquid to equal 10 cups.

Step 4

Sauté onion, celery, and garlic in hot oil in Dutch oven over medium-high heat 5 to 6 minutes or until tender. Add shredded chicken, cooking liquid, carrots, and next 3 ingredients. Cover, reduce heat to medium, and cook 20 minutes or until carrots are tender. Add parsley. Serve with desired toppings.

Ratings & Reviews

dojohobbit's Review

dojohobbit
December 07, 2010
Bland. Far blander than the reviews indicated. Even used a larger salt content, more lemon zest, and more garlic. Only Texas Pete made it passable. Will not make again.

user's Review

user
February 17, 2010
Very good but, agree, needed more lemon and salt. Freezes beautifully.

Sloanaroni's Review

Sloanaroni
December 27, 2009
ADD SALT and more pepper AND definitely the lemon wedges and it's a five star!