Chicken Soup
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.
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.