Classic Homemade Chicken SoupFrom DetroitTokyo 2 years ago
- 1 chicken, cut into 1/8ths (with skin on and bones in) shopping list
- 2 large parsnips, peeled and cut into chunks shopping list
- 2 large carrots (or equivalent in baby carrots), peeled and cut into chunks shopping list
- 4 celery stalks, cut into chunks shopping list
- 1 large onion, peeled and cut into chunks shopping list
- 1 turnip, peeled and cut into chunks shopping list
- 4 large garlic cloves, crushed shopping list
- 5 stalks of fresh dill shopping list
- 5-7 stalks of fresh parsley (I used flat Italian) shopping list
- 2 fresh bay leaves shopping list
- 10 whole black peppercorns shopping list
- kosher salt, to taste - I used 1 tbsp shopping list
- ground black pepper, to taste - I used 2 tsp shopping list
How to make it
- Rinse chicken and place in an 8 quart stock pot, or larger. Cover with cold water, then add an additional 4-5 inches of cold water. Bring to a boil. Skim the fat and impurities off the top as it rises, using a small strainer.
- Add parsnips, carrots, celery, onion, turnip, and garlic to pot.
- At this point you can either tie the herbs & peppercorn into a bouquet garni (in muslin or cheesecloth), or just toss them in there freely which is what I did.
- Season with salt and pepper, to taste. Start with less, as you can always add more but you can't take away once it's in there :)
- Lower the heat to simmer and cook, uncovered, for 1 1/2 - 2 hours. Strain the foam & impurities off the top as needed. Taste and add seasoning if needed. Remove from heat.
- Once the soup is at room temperature, remove veggies with a slotted spoon and place in a bowl - careful to discard any small bones or skin that might stick.
- Place chicken into another bowl. Break up with your fingers and discard bones & skin. (I set aside 2 cups of this cooked chicken for later use.)
- Pour broth through a strainer. THis will sift out any remaining small bones or stray skin, as well as the stalks from the herbs. Be sure to discard the bay leaves as well.
- At this point, you may either combine the broth, veggies, and chicken in a large storage container, or split it up if you plan to freeze some. Or, you may combine the three components in a 4 quart stock pot and refrigerate or reheat to eat right away.