Summer Chicken Soup

Ingredients

Stock

4qt Water (this can change depending 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 Chicken (raw)

Soup

Finished Chicken Stock

2 Large Carrots

4 Celery Stalks

1 Spanish Onion

Spinach (for serving)

Parmesan (for serving)

Fresh Dill (for serving)

Salt & Pepper

Method

Stock

  1. Prep - roughly chop the onion, fennel and carrots into large pieces before adding them to a very large pot. Add the dill, parsley, garlic, and lemon (sliced in half) to the pot. Cover all the veggies and herbs with water (about 4 qts depending on the size of your pot but a large amount of water is key!)

  2. Simmer - Bring the stock up to a light simmer, we never want the stock to boil, low and slow is the key. Allow the stock to simmer for 1 hour.

  3. Prepare Chicken - Prepare a sheet tray with foil or parchment. Remove the chicken from its package and give it a good rinse in cool water. Once rinsed place it onto the prepared sheet tray and pat down thoroughly with paper towels. If there is anything packed into the inside cavity of the chicken, remove it and discard. If the chicken is trussed, cut and remove the twine so that there is nothing on the chicken.

  4. Cook the Chicken - Place the prepared chicken into the stock. Bring the stock back up to a simmer and allow the chicken to cook for 30-40 minutes until an internal temp of 165°F checking close to the bone. Remove the chicken and allow it to cool until you can handle it.

  5. Remove the Meat - Remove as much meat from the chicken as you can setting it aside in a separate bowl for the soup. Once all the meat is removed add the carcase back to the stock.

  6. Final Simmer - With the chicken bones back in the stock reduce your heat to low and allow the stock to cook for another 4-8 hours, the longer the better.

  7. Finish - Once the stock is complete remove any large pieces before pouring the stock through a fine mesh sieve to remove any small pieces and settlement.

  8. Storing - If moving onto making soup disregard this step. To store pour into containers or jars and allow to cool completely before covering and freezing or keeping in your refrigerator.

Soup

  1. Prep Veg - Chop the carrot, onion and celery into a small dice and set aside.

  2. Warm the Stock - Place the stock into a pot and place on medium heat. Bring to a light simmer before adding in the prepped mirepoix. Simmer the veggies in the stock for about 8 minutes before adding in the chicken that we set aside while making the stock. Salt and pepper the soup to taste.

  3. Serve - To serve pour the finished soup over a bed of spinach and top with freshly grated parmesan cheese, fresh dill and pepper. Enjoy!

 
 
Notes

  • A couple terms I used above and their meanings:

    • Mirepoix - French term for mixture of small diced vegetable - traditionally includes carrot, celery, and onion.

    • Small Dice - A piece of food that is cut into 1/4 inch by 1/4 inch cubes.

SavoryElla Cirinosavory, soup, summer, chicken, lemon, herb, easy, one potComment