Use Your Sharp Knife for Chicken and Root Vegetable Soup

This is a great recipe to work on your knife skills. If you've got the time and patience, try to cut all those 1/4" vegetables into very uniform cubes. The best way to do that - cut 1/4" slices, cut those into 1/4" sticks, cut those into 1/4" cubes. 

Chicken and Root Vegetable Soup

Serves 8

1.5 pounds chicken breast

3 cups potatoes

2 cups each turnips, celery root, leeks

1.5 cups each carrot, onion

1 cup parsnips

3 garlic cloves

3 tablespoons butter

6 sprigs fresh thyme (or 3/4 teaspoon dried)

1 fresh bay leaf (or 2 dried)

8 cups fresh chicken stock

3 tablespoons Sherry (optional)

1. Cut chicken into 1" cubes. Peel and cut all root vegetables to 1/4" cubes. Finely dice the leek.
2. Heat butter over medium heat. Add onion and garlic, cook until wilted. 
3. Add the chicken and combine with onions. 
4. Add all the remaining vegetables. Combine and cook 2 minutes to barely heat through. 
5. Add the stock, thyme, bay, Kosher salt and fresh ground pepper. Bring to a boil and simmer for 20 minutes. 
6. Taste for seasoning, and add more salt and pepper if needed. Add the Sherry and cook for 3 more minutes. 

Note: This recipe is simple, but it takes a long time to cut up the vegetables. Plan on one hour total time.