Make-Ahead- Chunky Chicken Soup with Winter V

Remove fat from chicken; sprinkle inside and out with salt and pepper. Place in large saucepan. Add onions, garlic and bay leaves. Pour in stock; bring to boil, skimming foam from top. Add thyme and sage; cover and cook over low heat for 30 minutes. Add carrots, celery, leeks, parsnips and rutabaga; simmer, covered, for 35-45 minutes or until vegetables are tender and chicken is coming off bones. Discard bay leaves and onions and skim off fat. Remove chicken; when cool enough to handle, remove chicken from bones. Tear chicken into large pieces, removing skin, and return to stock. [Can be prepared ahead, cooled, covered and refrigerated for up to 2 days. Remove any remaining fat from broth. Heat over low heat.] Sprinkle with parsley. 8 servings for $12.08 CDN [Mar/95] Per serving: about 250 calories, 25 g protein, 8 g fat, 19 g carbohydrate high source fibre, good source iron. Source: Canadian Living magazine, Feb 95 Presented in article by Rose Murray: "So Good To Come Home To" [-=PAM=-] PA_Meadows@msn.com