Roast chicken soup with lemon from The Nimble Cook: New Strategies for Great Meals That Make the Most of Your Ingredients (page 256) by Ronna Welsh

  • turnips
  • lemons
  • Show all ingredients...

  • EYB Comments

    Uses the book's "Salted roast chicken" for the chicken jus, roasted chicken meat, and roast chicken skin. Can substitute rutabagas or parsnips for turnips, and greens of your choice for kale.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Crisp chicken skin

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Uses the book's "Salted roast chicken" for the chicken jus, roasted chicken meat, and roast chicken skin. Can substitute rutabagas or parsnips for turnips, and greens of your choice for kale.

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