This chicken soup recipe is very apropos. Why? We’ve got three compelling reasons. Reason one, winter is here, aka cold season. Maybe you’ve got some sniffles already. Or feel the flu coming on. Chicken soup is the OG penicillin. Reason two, it’s the New Year and you’ve made some New Year’s resolutions. Like cook more. Or, stop eating so much processed garbage. Put this homemade goodness in your body and you’re satisfying both of those resolutions. Reason three, it’s January, the drabbest month of the year, and all you want to do is sit in front of your SAD lamp. Make this chicken soup this weekend and you’ll have an excellent reason to sit on your couch and watch Netflix all day. Tell your friends you have amazing, homemade chicken broth simmering on the stove and can’t leave your house. Foolproof excuse.
This homemade chicken soup fulfills all your current life requirements. And it’s delicious! Julia Moskin provides the original recipe (with a beautiful video), which we did some slight tweaking too. Enjoy!
Ingredients for broth:
- 1 chicken, 3 to 3 1/2 lbs (or the smallest you can find in your supermarket) with skin on, cut up into 8 pieces
- 3 celery stalks, cut into chunks
- 2 carrots, peeled and cut into chunks
- 1 onion, quartered
- 1 parsnip, peeled and cut into chunks (optional)
- handful of parsley springs
- 10 or so black peppercorns
- 2 bay leaves
- 2 tsp kosher salt
Ingredients for soup:
- reserved chicken fat (up to 3 TBS)
- 2-3 leeks, rinsed, trimmed, halved lengthwise, and sliced into thin half-moons
- 2 shallots sliced thinly
- 2-3 celery stalks, diced
- 2-3 carrots, peeled and diced
- 1-2 TBS freshly chopped herbs (parsley, tarragon, thyme, dill all work wonderfully)
- kosher salt and freshly ground black pepper, to taste
- 3-4 handfuls of egg noodles (or something starchy – pasta, rice, beans)
- Making the broth is easy, just start a day in advance. Place cut up chicken (here’s a how-to), vegetables, salt, peppercorns, and bay leaves in a large soup pot. Cover with cold water by 1 inch.
- Bring to a boil over high heat. Once boiling, turn heat all the way down. You want hardly any bubbling. Cook uncovered for 1 1/2 hours. Alternatively, you could turn the heat all the way off, cover, and let the chicken sit in the warm pot all morning and/or afternoon.
- Once the broth has cooled down, remove the chicken and place in a separate container. Notch up the heat just a little bit and let the broth simmer. You want it to get concentrated and flavorful. An additional hour should suffice. Just don’t let all your broth cook off! Then strain your broth through a fine sieve (colander lined with cheese cloth also works well). Discard solids.
- Refrigerate chicken and broth separately for at least 8 hours (up to 3 days) until a layer of yellow fat has risen to the top of the broth. Once ready, skim the fat and set aside. You can also now shred the chicken into bite size chunks. Shredding the 2 breasts should yield enough chicken pieces. You can reserve the dark meat for something else.
- You are now ready to make the soup. Place 3 TBS of chicken fat (+butter, if necessary) into a soup pot. Add leeks and shallots and cook over medium heat until leeks begin to fry and shallots are translucent and soft.
- Reduce heat and add celery, carrots, and a heaping TBS of herbs. Sprinkle with salt. Cover pot and cook until vegetables are tender, about 5 minutes. Don’t brown! And don’t worry. They will cook more in the broth.
- Add broth to the pot and heat to a simmer. Add noodles and continue simmering until noodles are cooked through. Add the chicken chunks and salt and pepper, to taste.
- Serve with a sprinkling of freshly chopped herbs on top.
Details: Serves 4