2 Chicken Breasts, bone-in, skin-on, preferably with ribs attached
8 cups Water
4 Carrots, chopped medium
2 Parsnips, chopped medium
2 Celery Ribs, chopped medium
1 small Yellow Onion, chopped small
1 tsp Fresh Thyme, or ½ tsp dried
Salt
1 Bay Leaf
3 tbsps Fresh Parsley, minced
Directions
Heat the 8 Quart Stock Pot over medium heat until it’s hot enough that water droplets bead across the surface, about 2 minutes.
Place the chicken breasts skin-side down in the hot, dry pot and cook
until the chicken comes away from the bottom of the pan with no
resistance and the skin is nicely browned, about 6 minutes. Transfer the
chicken to a plate and set aside.
Add the water, carrots, parsnips, celery, onion, thyme, 3/4 teaspoon
salt and bay leaf. Stir to combine, scraping up any browned bits. Remove
and discard the chicken skin and return the breasts to the pot.
Cover and cook over medium heat until steam begins to escape from under the lid, about 5 minutes.
Spin the lid to engage the Vapor Seal then immediately reduce the heat
to low. Cook until the chicken is cooked through and the vegetables are
tender, about 45 minutes. (After about 10 minutes give the lid a quick
spin. If it spins easily, leave it alone until it’s done. If not,
increase the heat to re-engage the Vapor Seal then reduce the heat
medium-low and continue cooking as directed.)
Remove the pot from the heat. Transfer the chicken to a plate and set
aside until cool enough to handle. Pull the meat from the bones and
shred or cut into bite-sized pieces. Stir the chicken and parsley into
the soup and season with salt if needed. Heat over low heat until the
chicken is warmed through. Serve.
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