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Old-School Chicken Soup

Source of Recipe

From "The Red Truck Bakery Farmhouse Cookbook" by Brian Noyes


Recipe Introduction

"Normally I'm a shortcut chicken-soup maker, using boneless thighs and breasts. But when I have the time, I much prefer to slowly cook a whole chicken with root vegetables for incredible flavor—letting everything simmer long enough to coax additional depth from the bones and veggies. I'm a purist, letting the chicken and vegetables share the spotlight, so I don't add noodles, rice, or pasta. You could cook chicken a day ahead and let the strained broth's fat solidify in the fridge so it can be spooned off for simple removal, then make the soup the next day."

List of Ingredients

â—¦ 4 medium carrots, trimmed and scrubbed well
â—¦ 1 whole chicken (3 to 4 pounds), giblets removed
â—¦ 12 cups water
â—¦ 2 medium parsnips, peeled and cut into thirds
â—¦ 2 celery stalks, cut into thirds
â—¦ 1 large yellow onion, quartered
â—¦ 1 head of garlic, halved horizontally
â—¦ 2 medium fresh rosemary sprigs
â—¦ Small bunch of fresh dill, stems and fronds
â—¦ 1 tablespoon whole black peppercorns
â—¦ 1 tablespoon kosher salt, plus more as needed
â—¦ 1 teaspoon chicken broth base, such as Better Than Bouillon (optional)
â—¦ 1 ½ cups fresh corn kernels (from 2 ears), or frozen
â—¦ 2 tablespoons chopped fresh parsley


Recipe

Cut two of the carrots into three equal pieces each. Reserve the remaining two carrots. In a Dutch oven or other heavy-bottomed pot, place the chicken breast-side down. Pour in the water. Around the sides of the chicken, add the cut carrots, parsnips, celery, onion, garlic, rosemary, and half of the dill. Sprinkle in the peppercorns and 1 tablespoon salt. Bring just to a boil, then reduce the heat to a simmer and partially cover the pot. Cook for 20 minutes, skimming off any foam. Turn off the heat; the chicken will not be cooked through.

Use tongs or two large forks to carefully transfer the chicken to a cutting board. Once it's cool enough to handle, tear or cut away the wings and then detach the legs and thighs. Return the wings, legs, and thighs (all with skin) to the pot. Cut through the center of the breasts and remove most of the meat. Chop the breasts and tenderloins, place on a plate, cover with plastic wrap, and refrigerate. Return the carcass to the pot.

Bring the broth back to a simmer over medium-low heat and cook, uncovered, for 40 to 50 minutes, until the broth has reduced by an inch. Transfer the legs, thighs, and wings to a clean cutting board. Discard the bones and skin (including any that might still be in the pot). Chop the cooked meat and add it to the plate of chopped breast meat. Cover again and return to the refrigerator. To the pot, stir in the chicken base, if using. Reduce the heat to low, partially cover, and continue to gently simmer for 1 hour. Turn off the heat and let the broth cool slightly.

In a clean sink, place a colander over a large heatproof bowl. Working in batches, carefully transfer the vegetables and herbs to the colander, letting them drain into the bowl, and use a wooden spoon to press down on them. Discard all the solids and remove the colander. Place a fine-mesh strainer over the bowl. Pour in the broth from the pot, discarding any remaining solids. Cover the bowl with plastic wrap and refrigerate for several hours. Skim off any fat with a large spoon and discard it.

Add the chilled, skimmed broth back to the pot and bring it to a simmer over medium heat. Slice the remaining two carrots into very thin rounds and add them to the broth, along with all of the cooked chicken, the remaining half bunch of dill, and the corn. Reduce the heat to medium-low and cook for 15 minutes, stirring once or twice, then discard the dill. Right before serving, stir in the parsley and taste the soup, seasoning with more salt as needed. Serve hot. The soup can be covered and refrigerated for up to 3 days or frozen in an airtight container for up to 3 months.

Serves 6