Advertisement
Ingredients
1 5- to 6-pound chicken, with neck and all giblets except liver
12 cups water, plus more as needed
2 medium carrots, peeled and quartered
3 stalks celery with leaves, cut in half
1 medium yellow onion, with peel, cut in half
3 sprigs Italian parsley
10 black peppercorns
2 small leeks, green and white parts, split and washed well, optional
2 sprigs fresh thyme or ½ teaspoon dried, optional
1 small bay leaf, optional
5 whole cloves, optional
2 to 3 teaspoons kosher salt
Chopped fresh parsley or dill, for garnish, optional
Nutritional analysis per serving (6 to 8 servings)
8 grams carbs; 234 milligrams cholesterol; 704 calories; 20 grams monosaturated fat; 10 grams polyunsaturated fat; 14 grams saturated fat; 47 grams fat; 2 grams fiber; 853 milligrams sodium; 59 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Place the chicken in a 6- to 7-quart soup pot and add the water (it should cover chicken). Cover the pot and bring to a boil. Uncover, reduce to a bare simmer and skim foam as it rises to the surface. When foam subsides, add remaining ingredients, using only 1 teaspoon of salt. Cook chicken, turning 2 or 3 times, until meat loosens from bone, about 2 ½ hours. Add more water during cooking if chicken is not ⅞ covered. Add salt gradually, tasting the soup from time to time.
- Step 2
Remove chicken, giblets and bones and set aside. Strain the soup through a fine sieve and discard vegetables. Either skim fat from soup if serving immediately or let cool thoroughly, then cover, refrigerate and skim fat when the soup is cold. Chicken can be pulled from the bones and reheated in the soup. Garnish with parsley or dill if desired.
Private Notes
Comments
great soup recipe! very straightforward and easy. the broth was so rich i diluted it with organic chicken broth t the end. after I was left with the broth and chicken i added veggies that i had in the fridge (carrots, zucchini, celery, spinach, parsley) plus rice. really you could add anything since it's such a good base. i didn't have cloves on hand and i used dried thyme instead of fresh.
I added 3 cloves of garlic as well as some red pepper flakes. Strained as stated and added carrots, celery, onion, leeks, and garlic to the base.
Very delicious with shredded chicken mire carrots and sliced leek and turnips--sort if Jewish pot au feu. Great crusty bread added with real butter and dinner is made. Add a green salad with pears and bleu cheese if you must have greens. Cloves studded in onion with skin on adds umani to this soup. Broth is rich from veggies and seasonings. I use the bay leaf. A hit in our house.
I added 3 cloves of garlic as well as some red pepper flakes. Strained as stated and added carrots, celery, onion, leeks, and garlic to the base.
Wonderfully good and adaptable to vegetables, potatoes,
different parts of chicken. Great for a foundation!