Stuffed Chicken Soup

Recipe Ingredients

5 lbs	2270g / 80oz	Roasting chicken
		For Stuffing
4 tablespoons	60ml	Butter
1 tablespoon	15ml	Onion - diced (medium)
8		Bread - cubed
1/4 cup	23g / 0.8oz	Parsley - minced (not curly)
1 cup	110g / 3.9oz	Celery - diced
1/8 teaspoon	0.6ml	Pepper
1 teaspoon	5ml	Salt
8		Eggs - beaten
		For Soup
5		Water
4		Carrots - scraped
2		Celery - (with tops)
1		Onion - (whole) (medium)
1		Root parsley
8 sections		Parsley greens
1 section		Kohlrabi (large)
2 tablespoons	30ml	Salt
1/4 teaspoon	1.3ml	Whole black pepper
3 teaspoons	15ml	Potatoes; peeled - whole (medium)

Recipe Instructions

Wash chicken. Make a stuffing by: sauteing onion with celery in butter.

Set aside to cool. Place bread cubes in bowl, add beaten eggs, parsley, salt and pepper and Sauteed mixture. Mix well. Put stuffing inside of cavity and close the opening by sewing or with poultry pins.

FOR SOUP:

Bring water to a boil and slowly lower chicken into it. Add the giblets.

Let water come to a slow boil and then lower heat and simmer about an hour and a half skimming off the foam as it forms. Add salt and pepper, and all of the prepared vegetables except potatoes, cook about another hour., Add potatoes and continue simmering until potatoes are done. Carefully remove chicken, place in a roaster with a small amount of broth and roast about 30 minutes in a 375 oven, or until browned.

Baste occasionally, while chicken is browning, strain the soup into a bowl and serve with cooked fine noodles as the first coarse. Carve the chicken, and serve with dressing and the vegetables as the second course.

Source:
Taste of Home - February/March 1998

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