I wish I could take credit for this recipe because it is so good but it was a prizewinning recipe from the 1992 Old Farmer’s Almanac Recipe contest. It makes 15 to 20 servings and freezes very well. In fact we just had some for lunch from a batch I made and froze in November 2010.
1 whole Chicken (3 1/2 to 4 1/2 pounds)
11 cups low sodium or homemade Chicken Broth
1 large Onion, chopped
1 bunch Green Onions, chopped
2 large Carrots, peeled and thin sliced
2 ribs of Celery, trimmed and thin sliced
2 cups White Cabbage, chopped
2 medium Tomatoes, skinned, seeded, and diced
1/4 cup fresh Parsley, chopped or 2 tablespoons dried
1 tablespoon fresh Dill Weed, minced or 1 teaspoon dried
Sea Salt and Pepper to taste
1 tablespoon Hungarian Paprika
Rinse chicken and place in large soup pot. Add broth to the pot and add enough water to cover chicken. Cover, bring to a boil, then reduce heat and simmer until chicken in tender at least 1 hour. Remove the chicken from the pot and allow to cool in order to take the meat from the bones. I don’t skim the chicken fat from the broth but the original recipe suggests it. I freeze the bones to make more chicken broth and I give the skin to the doggies as a treat. Dice the meat and return to the soup pot. Add in all remaining ingredients and simmer for 30 minutes or until vegetables are tender. Serve with crusty bread.