Pain-in-the-Rear but Totally Worth It, Chicken Soup

Prep Notes

I am serious about chicken soup. I have spent a lifetime perfecting. Iam also, by nature, lazy. I will find the simplest route to anything, every time.  After so many failed attempts at dumbing downchicken soup I finally gave in. It takes a few steps and two days, but it’sworth it!


For the broth and to cook the chicken:

1 3-4 pound chicken, whole*

1 large carrot, brokeninto a few pieces

1 small onion, cut in half, with a bay leaf stuck to one half with a whole clove (I told you this was

going to betedious…)

2 cloves garlic, peeled but whole

In a sachet or spice bomb, 2 tablespoons black pepper corns or peppercorn medley, 1 sprig of fresh dill,and a few bruised parsley stems

1 small turnip cut in half (If you don’t like turnips, don’t worry you are not eating this turnip but I promise this stock suffers if you leave it out)

2 tablespoons kosher salt


Put everything in a largestock pot and cover with cold water. Bring to a simmer, skim scum, and continue to simmer for 40 minutes.  Carefully remove chicken to aboard to rest. Let broth continue to simmer while chicken cools enough, for youto pull meat from bones.  Discard skin,and set meat in a Tupperware and let cool completely – cover and refrigerate.

Return any bones to pot.  Let simmer gently 1 hour longer.

Strain broth through afine strainer into a pan or container that fits in the fridge.  Discard all veggies and spices.

Cover strained broth and refrigerate overnight. 

Remove cover and scrape off fat-cap.

You now have chicken broth to use for chicken soup or in recipes. Whew.


Andrea Rosenblatt of A. Chef's Cooking Studio