Roasted Chicken Vegetable Soup

When the temperature starts to dip it's time to warm up with some cozy homemade soup.

Ingredients:

3 lb whole chicken

salt and pepper to taste

2 tbsps butter or olive oil

1 onion quartered, unpeeled (the peel is full of nutrients and colour)

1 celery stalk, cut in 4 pieces

1 carrot, cut in 4 pieces

1 garlic head with top cut or 6 garlic cloves smashed

4 cups chicken broth

4 cups water

2 tsps thyme

1 tsp sage

1 tsp parsley 

1 tsp oregano

1 tsp rosemary

2 bay leaves

1 tbsp black peppercorns

1 onion, diced

4 carrots, sliced or diced

4 celery stalks, sliced

1 bay leaf

1 cup turnip, diced 

Pat chicken dry with paper towels and rub with butter, salt and pepper. Place in a 5 quart dutch oven and into a 375°F oven with carrot and celery pieces. Roast 1 1/2 hours basting 1 or 2 times. Remove from oven. On stove top add broth and water along with the thyme, sage, parsley, oregano and rosemary. In a piece of cheesecloth or coffee filter (2) add the unpeeled onion, garlic head, 2 bay leaves and black peppercorns. Tie with kitchen string and add to the pot. Bring to a boil then simmer, covered, for 3 hours. After that time carefully remove the chicken from the pot. Strain the broth removing the overcooked vegetables and onion packets. Place the strained broth and shredded chicken (all or some of it, maybe keeping a leg or two for other uses) back in the pot along with the diced onion, carrots, celery, turnip, bay leaf, salt and pepper. Simmer until the vegetables are tender, about 15 minutes. Check to see if salt and pepper need to be adjusted. Serves 8

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