Classic Chicken Soup
A simple, nourishing chicken soup using a whole chicken. Rich broth, tender vegetables, and plenty of flavor with minimal effort.
Ingredients
- — 1 whole chicken (about 3–4 lbs), cut into pieces or left whole
- — 3 large carrots, peeled and cut into chunks
- — 3 stalks celery with leaves, cut into chunks
- — 2 medium onions, halved
- — 1 parsnip, peeled and cut into chunks
- — Small bunch of fresh dill
- — Small bunch of fresh parsley
- — 2 tsp salt, plus more to taste
- — 1/2 tsp black pepper
- — 10 cups cold water
Notes
For a clearer broth, bring to a boil then skim the foam before reducing to a simmer. You can strain out the vegetables and serve only the broth with noodles if you prefer a cleaner presentation.
Instructions
- Place the chicken in a large pot. Cover with cold water.
- Bring to a boil over high heat. Skim off any foam that rises to the surface.
- Reduce heat to a low simmer. Add the onions, carrots, celery, and parsnip.
- Add salt, pepper, dill, and parsley.
- Simmer uncovered for 1.5 to 2 hours, until the chicken is very tender and the broth is flavorful.
- Remove the chicken. Let cool slightly, then pull the meat from the bones if serving in the soup.
- Taste the broth and adjust seasoning.
- Serve hot with the vegetables and chicken, or strain and serve as a clear broth.
Variations
- → Add a turnip or sweet potato for a slightly sweeter broth.
- → Serve over egg noodles or rice for a more filling meal.
- → Add a pinch of turmeric for a golden color.