Tini’s österreichisch Hühnersuppe mit Gemüse

Alternate ingredients include frozen peas, parsnips (even small strips of previously roasted parsnips!), and diced beetroot.

Ingredients:

4 large roasting chickens (store-bought rotisserie chickens will do just fine)

2 bags carrots

1 bunch celery

1 clump of fresh spinach

2 pounds very small red potatoes *

1 bunch parsley (Italian parsley is better because it has more taste and gets chopped up

anyway, but regular curly parsley will also do). Avoid dried parsley.

1 large onion

* small dumplings may substitute for the potatoes; also 2 packages of store-bought

potato gnocchi or cheese tortellini will work just fine.

Preparation:

n After chickens are roasted, allow to cool and remove as much meat as possible; set aside in refrigerator

n In a 12-quart stock pot low boil chicken carcasses for about 3-4 hours with sufficient water to cover. Putting the carcasses in a large, flexible wire strainer will facilitate removal of the bones afterwards. Without strainer, simply strain broth through colander and return to stockpot. Bring to low boil.

n If you are using potatoes, add them to broth now to cook. Clean and if necessary, cut into smaller pieces.

n If using dumplings, gnocchi or tortellini, add these later—with only 10 minutes left to boil.

n Peel carrots, then continue to shred the carrots into strips. A “heavy hand” with the peeler will do this quite easily. Add to broth.

n Chop onion and add to broth.

n Dice celery and add to broth.

n Chop spinach and put aside for now

n Boil for 40 minutes, then add spinach, and dumplings/gnocchi/tortellini if you’re using them instead of potatoes. Also add chicken pieces at this point. Stir well and boil for 10 minutes, then remove from flame.

n Finely chop parsley and set aside.

Serve:

In large soup plate, sprinkle chopped parsley on top ENJOY!!!!