Summer Chicken Soup
Ingredients
Stock Ingredients:
4 qt water (adjust based on the size of your pot)
4 large carrots
2 Spanish onions
1 fennel bulb
6 garlic cloves
Fresh dill
Small bunch of parsley
1 lemon
1 whole raw chicken
Soup Ingredients:
Finished chicken stock
2 large carrots
4 celery stalks
1 Spanish onion
Spinach (for serving)
Parmesan (for serving)
Fresh dill (for serving)
Salt and pepper
Method
Stock
Prep: Roughly chop the onion, fennel, and carrots into large pieces and add them to a large pot. Add the dill, parsley, garlic, and halved lemon. Cover the veggies and herbs with water (about 4 quarts, depending on the size of your pot—using plenty of water is key!).
Simmer: Bring the stock to a light simmer. Avoid boiling—the key is to cook it low and slow. Allow the stock to simmer for 1 hour.
Prepare the Chicken: Line a sheet tray with foil or parchment. Rinse the chicken under cool water, then pat it thoroughly dry with paper towels. If there is anything inside the cavity, remove and discard it. If the chicken is trussed, cut and remove the twine.
Cook the Chicken: Place the prepared chicken into the stock. Bring the stock back to a simmer and cook the chicken for 30-40 minutes, or until the internal temperature reaches 165°F, checking near the bone. Remove the chicken and allow it to cool until you can handle it.
Remove the Meat: Remove as much meat as possible from the chicken and set it aside in a bowl for the soup. Add the chicken carcass back to the stock.
Final Simmer: With the chicken bones in the stock, reduce the heat to low and allow the stock to cook for another 4-8 hours—the longer, the better.
Finish: Once the stock is ready, remove any large pieces, then strain it through a fine mesh sieve to remove small pieces and sediment.
Storing: If you plan to make soup immediately, skip this step. Otherwise, pour the stock into containers or jars, let it cool completely, then cover and store in the refrigerator or freezer.
Soup
Prep the Vegetables: Dice the carrot, onion, and celery into small pieces and set aside.
Warm the Stock: Place the stock in a pot over medium heat. Bring to a light simmer, then add the diced vegetables (mirepoix). Simmer for about 8 minutes before adding the reserved chicken. Season with salt and pepper to taste.
Serve: To serve, ladle the finished soup over a bed of fresh spinach. Top with freshly grated Parmesan cheese, fresh dill, and black pepper. Enjoy!
NotesHere are a couple of terms I used above and their meanings:
Mirepoix – A French term for a mixture of small diced vegetables, traditionally including carrots, celery, and onions.
Small Dice – Refers to cutting food into cubes measuring 1/4 inch by 1/4 inch.