Chef Kellie

I wanted a soup that was healthy and warmed my heart, but didn't put extra pounds on my belly in the process. I think I achieved it with this very comforting, appealing soup that can feed your family with leftovers for a week to come, or can be frozen in smaller individual containers for quick meals on cold days. Be prepared for your senses to be excited while making this, because the smells are wonderful!

Ingredients

1 whole roasting chicken (approx. 6-7 lbs.)

1 head green cabbage (chopped)

6-7 large carrots (diced into small pieces)

1 stalk celery (diced into small pieces)

3 large sweet onions (chopped into small pieces)

3 large turnips or rutabaga' (cut into cubes)

2 large cans Chicken Broth (Approx. 64 oz.)

Same amount of water as broth

Approx. 6 Tbsp. Olive Oil

Salt to taste

Pepper to taste

4 Tbsp. dried Basil

5 Tbsp. dried Thyme

1 Tbsp. dried Cumin

3 Tbsp. Garlic

1 Tsp. Cayenne pepper

˝ cup Fresh Parsley (chopped)

˝ cup Fresh Chives (chopped)

1 apple

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Directions

Remove any insides of the chicken, and wash thoroughly inside and out. Place in roasting pan. Gently with your fingers, separate the skin on the breast side from the meat without tearing it. Mix together, 2 Tbsp. Basil, 2 Tbsp. Thyme, ˝ Tbsp. Cumin, 2 Tbsp. Garlic and ˝ Tsp. Cayenne, half of the parsley, half of the chives, tsp. salt, tsp. pepper and approx. 3 Tbsp. Olive Oil. Place this mixture with your fingers underneath the skin you just separated and gently coat the meat of the breast. Stuff the apple into the cavity of the chicken and tie the legs. Place in roasting pan and roast in a preheated 450-degree oven for approximately an hour and a half, depending on the weight of the chicken. Place approx. 2 Tbsp. Olive oil in a large sauté pan and sauté the onions, carrots and celery until tender. In the same pan, sauté the cabbage separately until almost tender. Throw all veggies into a large stock or soup pot, along with the chicken broth and water (you may need to very the amounts of broth and water according to your taste, I like a chunkier soup). Coat turnips lightly with remaining olive oil, salt and pepper and place on baking sheet. Roast on bottom rack of oven until lightly browned and tender (turning in-between). When chicken is done, de-bone and place pieces of meat in the soup, along with turnips and remaining herbs. Bring to a slow boil and reduce and simmer for about ˝ to one hour. Place in tightly sealed containers after cooling.

Chef Kellie Strausser is a thirty-four year young self and restaurant taught Chef who dabbles in catering small functions as a hobby. Her love of creating carries over into several areas of her life, including freelance writing, art and her passion for cooking and entertaining for friends and family in Lancaster, PA.