Chicken and Turnip Soup
1 3lb. chicken
8 cups chicken broth
2 large onions, peeled and cut in wedges
3/4 lb. turnips, peeled and cut in 1/2 inch pieces
3 celery stalks, cut into 1/2 inch pieces
2 tbsp. butter
2 tbsp. flour
3 tbsp. fresh parsley, chopped
Put chicken, broth and onions in
heavy, large pot. Bring to boil
over medium-high heat. Reduce heat to medium and simmer,
uncovered until chicken is cooked through, about 40 minutes.
Remove pot from heat. Using tongs, transfer chicken to large
bowl. Strain stock into another large bowl. Press on the onions
to release all the juice. Discard solids and spoon any fat off the
surface of the stock.
Return stock to pot and bring to boil. Add turnips and celery.
Simmer until vegetables are tender, about 20 minutes.
Meanwhile, pull all the chicken meat off the chicken and cut
into bite sized pieces and add to soup.
Melt butter in a small skillet over medium heat. Add flour, whisk
until roux is light brown, about 3 minutes. Whisk in 1 cup of
stock from soup pot. Stir until mixture thickens, whisk sauce
into soup. Cook soup until slightly thickened, stirring occasionally,
about 5 minutes. Season with salt and pepper to taste.
Sprinkle with parsley and serve.