This chicken soup recipe is my ultimate comfort food, perfect for cozy nights in and showing off my culinary skills without the stress. I love how it transforms basic ingredients into a hearty, savory broth that’s like a warm hug in a bowl.
I adore a wholesome bowl of Chicken Broth Soup, precise for snug evenings. The opulence I perceive to this constitution comes from allowing a multitudinous hen to bubble away in the companionship of fresh root vegetables and a divinely aromatic “trinity” of celery, carrots, and onion.
Even the most chickeny of chicken broths will benefit from a few cloves of smashed garlic and a handful of black peppercorns. I not only enjoy but endorse garnishing with fresh parsley for its elegance and the unexpected burst of flavor it delivers.
Ingredients
Whole Chicken:
Protein-rich, it gives the soup depth and heartiness.
Carrots:
Full of beta-carotene and fiber, they provide color and sweetness.
Celery:
Presents vitamins and minerals, coupled with a slight bitterness, that heightens the flavor.
Onion:
Gives a sweet and nutrient-rich base with a delicate savoury profile.
Garlic:
Energizes the body with a blast of zesty taste.
Bay Leaves:
Inject an earthen fragrance and elevate the soup’s flavor profile.
Black Peppercorns:
Infuse the broth with a touch of intense flavor and spiciness.
Ingredient Quantities
- 1 whole chicken (about 3-4 pounds), giblets removed
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 10 cups water
- 2 bay leaves
- 1 teaspoon black peppercorns
- Salt, to taste
- 1 tablespoon fresh parsley, chopped (optional for garnish)
- 1 tablespoon fresh thyme, optional
Instructions
1. Take a large pot and put the whole chicken in it. Surround the chicken with chopped carrots, celery, onion, and minced garlic.
2. Fill the pot with 10 cups of water. Make sure the chicken is under the water.
3. Place the bay leaves, whole black peppercorns, and fresh thyme (if using) in the pot.
4. Heat the blend to a boil over medium-high heat.
5. After it has reached a boil, lower the heat to the lowest setting possible and allow the soup to simmer for around
1.5 to 2 hours. Leave it uncovered and take off any foam that accumulates at the top.
6. Take the chicken from the pot with care, and lay it on a cutting board. Allow it to cool for a short time.
7. Pour the broth through a fine mesh sieve into another large pot, leaving the solids behind.
8. When the chicken is cool enough to touch, take off the meat from the bones, throwing away the skin and bones. Tear the meat into pieces that are bite-sized.
9. Put the shredded chicken back into the strained broth. Salt the soup to taste. Warm the soup over low heat until it is warmed through.
10. Serve the soup hot, and if desired, garnish it with freshly chopped parsley.
Equipment Needed
1. Large pot
2. Cutting board
3. Knife
4. Fine mesh sieve
5. Wooden spoon or ladle
6. Tongs or slotted spoon
FAQ
- Can I use chicken pieces instead of a whole chicken?You can certainly use chicken parts like drumsticks or thighs, but for flavor, a whole chicken is best.
- How long should I simmer the soup?Cook the soup slowly for approximately 1.5 to 2 hours to completely draw out the flavors from the chicken and vegetables.
- Can I make this soup ahead of time?Certainly! The flavor of chicken broth soup may surpass that of the previous day, and it can be kept in the fridge for as long as 3 days or in the freezer for up to 3 months.
- Can I add other vegetables to the soup?Indeed, vegetables such as parsnips, turnips, or leeks can be incorporated for extra flavor and an interesting variety.
- How do I make the broth clear?It’s important to eliminate any scum that surfaces during simmering and to pour the broth through a fine-mesh sieve or cheesecloth if the goal is to produce a broth that’s as clear as a bell.
- Is there a substitute for fresh herbs?If fresh herbs aren’t obtainable, you can use dried ones, but use them with a light hand because they pack more punch.
Substitutions and Variations
For a whole chicken, substitute with 2 to 3 pounds of chicken thighs or drumsticks for a more intense flavor.
Substitute parsnips for carrots in dishes for a sweeter experience. Here are a few specific recommendations for using parsnips in some recipes that call for carrots.
Using parsnips in recipes that call for carrots
Substitute fennel for celery stalks to get a mild anise flavor.
Substitute a teaspoon of dried oregano for bay leaves to give a different aromatic profile to your dish.
Substitute green onion for regular onion for a milder flavor.
Pro Tips
1. Enhanced Flavor Base: To deepen the flavor of your broth, consider roasting the vegetables and chicken in the oven at 400°F (200°C) for about 30 minutes until they’re nicely browned before adding them to the pot. This caramelization adds a rich, complex flavor to the broth.
2. Homemade Bouquet Garni: For a more concentrated flavor, create a bouquet garni by wrapping the bay leaves, peppercorns, and thyme in a small piece of cheesecloth and tying it with kitchen twine. This makes it easier to remove the herbs from the broth later.
3. Depth with Umami: Enhance the umami flavor of the broth by incorporating a tablespoon of tomato paste or soy sauce while simmering. This will subtly increase the depth and richness of the soup.
4. Clarifying the Broth: If you prefer a clearer broth, gently whisk egg whites into the cooled broth after straining it. As you slowly reheat the broth, the egg whites will trap impurities, which can then be strained out to leave you with a clear soup.
5. Acidity for Balance: Right before serving, consider adding a splash of lemon juice or apple cider vinegar to brighten the flavors. This acidity can help balance the richness of the broth and enhance the overall taste.
Chicken Broth Soup Recipe
My favorite Chicken Broth Soup Recipe
Equipment Needed:
1. Large pot
2. Cutting board
3. Knife
4. Fine mesh sieve
5. Wooden spoon or ladle
6. Tongs or slotted spoon
Ingredients:
- 1 whole chicken (about 3-4 pounds), giblets removed
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 10 cups water
- 2 bay leaves
- 1 teaspoon black peppercorns
- Salt, to taste
- 1 tablespoon fresh parsley, chopped (optional for garnish)
- 1 tablespoon fresh thyme, optional
Instructions:
1. Take a large pot and put the whole chicken in it. Surround the chicken with chopped carrots, celery, onion, and minced garlic.
2. Fill the pot with 10 cups of water. Make sure the chicken is under the water.
3. Place the bay leaves, whole black peppercorns, and fresh thyme (if using) in the pot.
4. Heat the blend to a boil over medium-high heat.
5. After it has reached a boil, lower the heat to the lowest setting possible and allow the soup to simmer for around
1.5 to 2 hours. Leave it uncovered and take off any foam that accumulates at the top.
6. Take the chicken from the pot with care, and lay it on a cutting board. Allow it to cool for a short time.
7. Pour the broth through a fine mesh sieve into another large pot, leaving the solids behind.
8. When the chicken is cool enough to touch, take off the meat from the bones, throwing away the skin and bones. Tear the meat into pieces that are bite-sized.
9. Put the shredded chicken back into the strained broth. Salt the soup to taste. Warm the soup over low heat until it is warmed through.
10. Serve the soup hot, and if desired, garnish it with freshly chopped parsley.
