Back by popular demand, a fan-favorite, feel-good recipe.
Want even more info? Chicken Soup 101
Makes 3 quarts of soup
- 1 2.75-3 lb. whole chicken (or other parts, see above) Choose a Kosher, Free Range or Organic variety for the best flavor. Giblets removed for another usage.
- 8 chicken wings (Kosher, Free Range, or Organic preferable)
- 1 turnip, washed with peel intact
- 2 unpeeled, washed carrots, cut in 1/2
- 2 celery ribs, cut in 1/2
- 1 small leek, root intact, washed thoroughly
- 1 medium yellow onion, washed and left with peel intact for color
- 1 bundle of fresh parsley, tied with kitchen twine
- 2 bay leaves
- 10 peppercorns
- Fresh Dill weed, tied in bundle, optional
- cold water (preferably filtered)
- salt and pepper to taste
Wash your chicken under cold water. Remove any giblets and packaged liver for another usage. Place chicken, chicken backs if you are using those and wings in an 8 quart, heavy bottomed stock pot. (We like Le Creuset brand) Arrange vegetables around chicken so that all items fit snugly in your pot. Add bay leaves, whole peppercorns and parsley (and dill if using) bundles. Cover chicken and vegetables with cold water.
Bring filled pot to the boil and start skimming off all the foam that will begin to accumulate. After about 20 minutes, the foam will subside. Lower your heat to a simmer, cover pot and simmer for about 3 hours. You may place pot in 250' oven if you wish. Occasionally check your soup making sure that all your ingredients are submerged in liquid. If they are not, add a little bit more water.
Carefully remove chicken and vegetables to a strainer which is sitting inside a large bowl. Press down on your vegetables and herb bundles to release and save juices and then discard them. Place chicken on a plate, tent with aluminum foil and allow to come to room temperature. Once cooled, you may want to remove and discard skin, bones and any unsavory items and set aside pieces for soup or save for another usage.
Strain broth through a fine mesh sieve. If you do not own one, place a paper towel or coffee filter inside a colander and strain through to capture any little bits not welcome in your soup. Your broth will be clear and sufficiently yellow. Taste your soup for seasoning and add the appropriate amounts of salt and pepper to your liking.
De-fatting note: Chicken soup yields a fair amount of fat and grease. The best and easiest method is the overnight process. You may refrigerate your broth after bringing it to room temperature. All of the fat will rise to the top and can be easily removed at this point. A second method, if you choose to eat your soup right away, is to place all the liquid in a fat seperator or measuring cup and pour out soup until you get to the unsavory grease.
Serving suggestions (the sky is the limit here):
1. Matzoh Balls or Dumplings, better known as Kreplach
2. Noodles: Egg noodles, Tortellini, Ramen, Soba or Lo Mein
3. Fresh herbs: dill, parsley, thyme, cilantro
4. Greens: escarole, romaine lettuce or bok choy
5. Mini Chicken Meatballs, roast pork, thinly sliced beef or seafood
6. Vegetables: carrot, celery, potato, peas, turnips, jalepeno pepper or parsnips
7. Seasonings: soy sauce, sesame oil, cayenne pepper, white pepper, freshly squeezed lime
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