Classic Chicken Soup (Print Version)
# Ingredients:
→ Core ingredients
01 -
1 whole soup chicken (about 2.2kg/4.8lbs, organic preferred)
02 -
1 bundle of soup vegetables (leek, celery, carrot, cauliflower)
03 -
1 parsley root (about 50g)
04 -
1 thumb-sized piece of fresh ginger
05 -
1 large onion, unpeeled and halved
→ Seasonings
06 -
1 bay leaf
07 -
1 tablespoon whole black peppercorns
08 -
1 tablespoon salt
→ Optional additions
09 -
Fresh vegetables (carrots, cauliflower florets, peas)
10 -
Small soup noodles or vermicelli
11 -
Fresh herbs (parsley or chives) for garnish
# Instructions:
01 -
Pat the chicken dry with paper towels. Clean and roughly chop the soup vegetables. Slice the ginger into thin rounds (no need to peel if organic). Cut the unpeeled onion in half, which will add a beautiful golden color to your broth.
02 -
Place the chicken and all vegetables in a large pot and cover with 5 liters of cold water (starting with cold water is crucial for extracting maximum flavor). Bring slowly to a gentle simmer over medium-low heat. Add the bay leaf, peppercorns, and salt. Let everything simmer gently for about 2 hours, occasionally skimming off any foam that rises to the surface.
03 -
Carefully remove the chicken from the broth. When cool enough to handle, remove the skin and strip the tender meat from the bones. Tear or cut the meat into bite-sized pieces and set aside.
04 -
Pour the broth through a fine-mesh strainer into another large pot or bowl, discarding the cooked vegetables and spices. For a clearer broth with less fat, refrigerate overnight and remove the solidified fat from the surface before reheating.
05 -
When ready to serve, bring the clarified broth back to a simmer. If using fresh vegetables for serving, cook them briefly in the broth until just tender. Add cooked noodles if desired, then distribute chicken pieces among serving bowls. Ladle the hot broth over everything and garnish with freshly chopped herbs.
# Notes:
01 -
Always start with cold water when making stock - this allows proteins to coagulate slowly, resulting in a clearer, more flavorful broth.
02 -
This broth freezes beautifully in portions for up to 3 months, making it perfect for quick weeknight soups and recipes.