Classic Homemade Chicken Soup

1 Apr

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I decided this time last year that making my own from-scratch chicken soup was long over-due. Boy am I glad I finally tackled this! It was much easier to make than I imagined and the results were beyond my expectations. I consulted a recipe by Susie Fishbein from her gorgeous book “Kosher by Design,” but put my own spin on it as I like to do ūüôā

Time: 30 min prep, 90+min cook                 Serves: 8

Ingredients


  • 1¬†chicken, cut into 1/8ths (with skin on and bones in)
  • 2 large¬†parsnips, peeled and cut into chunks
  • 2 large¬†carrots¬†(or equivalent in¬†baby¬†carrots), peeled and cut into chunks
  • 4¬†celery¬†stalks, cut into chunks
  • 1 large¬†onion, peeled and cut into chunks
  • 1¬†turnip, peeled and cut into chunks
  • 4 large¬†garlic¬†cloves, crushed
  • 5 stalks of fresh¬†dill
  • 5-7 stalks of¬†fresh parsley¬†(I used flat Italian)
  • 2¬†fresh bay leaves
  • 10¬†whole black peppercorns
  • kosher salt, to taste – I used 1 tbsp
  • ground black pepper, to taste – I used 2 tsp

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 ūüôā
  • 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.
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