Gray bowl with chicken noodle soup on a green linen-lined plate with bowl of grater pecorino in the background.
Photography & Art Direction: Anthony Contrino – Food Styling: Carrie Parente

There aren’t many things that make me happier than a bowl of steaming chicken soup on a cold, blustery day.  This is my favorite version of chicken soup, but it is just a guideline.  If your supermarket carries packaged soup vegetables, it is usually cheaper than buying all the individual ingredients.  The offerings vary, but the soup will be delicious either way – just make sure you have extra carrots, celery and onions on hand.  Finally, I like to add some chicken base to the broth to intensify the flavor, but if you don’t have any on hand, no worries!

Chicken Soup

Prep Time: 25 minutes
Cook Time: 3 hours
Servings: 8
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Ingredients
 

FOR THE BROTH:

  • 1 small organic chicken, 3 to 4 pounds
  • 2 medium carrots, cut into chunks
  • 3 celery stalks, cut into chunks
  • 1 yellow onion, skin on, quartered
  • 1 head of garlic, halved
  • 1 leek, cleaned and cut into chunks
  • 1 rutabaga, cubed
  • 1 large parsnip, cut into chunks
  • 1 bay leaf
  • 1 small bunch fresh thyme
  • 1 small bunch fresh parsley
  • 1 small bunch fresh dill
  • 1 teaspoon peppercorns

FOR THE SOUP:

  • 6 medium carrots, peeled and cut into ¼-inch rounds
  • 6 stalks celery, cut into ¼-inch pieces
  • 2 small yellow onions, chopped
  • Roasted chicken base, paste (I use Better Than Bouillon), or kosher salt
  • Ditalini, cooked to al dente
  • Grated pecorino, for serving

Instructions
 

  • FOR THE SOUP:
  • 6 medium carrots, peeled and cut into ¼-inch rounds
  • 6 stalks celery, cut into ¼-inch pieces
  • 2 small yellow onions, chopped
  • Roasted chicken base (paste) (I use Better Than Bouillon), or kosher salt
  • Ditalini, cooked to al dente
  • Grated pecorino, for serving
  • MAKE THE BROTH. Place the chicken in a large stockpot and sprinkle the remaining ingredients on top.
  • Add cold water until it covers the chicken and vegetables by 2- to 3-inches.
  • Bring to a boil over high heat, reduce to a simmer, and cook for 2 ½ hours; remove from the heat.
  • Using tongs, carefully transfer the cooked chicken to a large plate; let sit until cool enough to handle.
  • Meanwhile, using a slotted spoon, remove as many of the large chunks of vegetables before straining the broth through a fine mesh strainer into another large pot; discard the vegetables, herbs and spices.
  • MAKE THE SOUP. Shred the chicken and add to the broth; discard the bones and skin.
  • Add the carrots, celery, onion and season with chicken base, to taste.
  • Bring to a simmer and cook until the vegetables are tender, about 20 minutes.
  • To serve, scoop some ditalini into a serving bowl, top with the soup and a generous sprinkle of pecorino.

Notes

For me chicken soup should be light and brothy, but if you prefer a slightly thicker, heartier soup, puree a cup or two of the vegetables with a little broth using an immersion blender and add to the broth.
Leftover soup can be stored in tupperware containers, leaving an inch of headroom.
Cool completely before freezing for up to two months or refrigerate up to 3 days. Warm before serving. Do not freeze with pasta in the soup, as it will become too mushy when it is reheated.
Course: Soup
Author: Anthony Michael Contrino