Chicken Soup With Root Vegetables - cooking recipe

Ingredients

1 roast chicken (3 1/4 to 3 1/2 lbs)
1 chicken carcass, reserved from carved roast chicken
5 quarts water
1 large onion, halved, plus 1 cup chopped
4 peeled garlic cloves, 2 whole, 2 sliced
3 carrots, cut into chunks, plus 1 1/2 cups 1/3-inch cubes peeled carrot
3 celery ribs, cut into chunks
4 turkish bay leaves, divided
4 large fresh italian parsley sprigs plus chopped parsley (for garnish)
4 large fresh fresh thyme sprigs, plus 2 teaspoons chopped
12 whole allspice
2 tablespoons olive oil
2 cups celery root, 1/3-inch cubes peeled
1 1/2 cups red-skinned sweet potatoes, 1/3-inch cubes peeled (yams)
1 cup parsnip, 1/3-inch cubes peeled
1 teaspoon fine sea salt
fresh ground black pepper

Preparation

Cut meat off chicken and dice. Place both carcasses, 5 quarts water, halved onion, whole garlic cloves, carrot chunks, celery chunks, 2 bay leaves, parsley sprigs, thyme sprigs, and allspice in 8-to 10-quart pot. Bring to boil. Reduce heat. Simmer 1 1/4 hours.
Strain broth; return to pot and boil until reduced to 7 cups.
Heat oil in another large pot over medium-high heat. Add chopped onion, sliced garlic, and 2 bay leaves; saute 2 minutes. Add carrot cubes, chopped thyme, celery root, sweet potatoes, parsnips, 1 teaspoon sea salt, and 7 cups broth; bring to boil. Reduce heat and simmer until vegetables are tender, about 15 minutes. Add diced chicken; season with more salt and pepper. Garnish with chopped parsley.