Sweet and Clear Chicken Soup

(from kintyre’s recipe box)

Source: Stir

Serves 8 people

Categories: main course, not tried, soup

Ingredients

  • 1 yellow onion, peeled
  • 6 carrots, peeled
  • 2 parsninps, peeled
  • 5 celery stalks
  • 1 3 to 4 pound chicken, cup up into pieces, giblets removed, (you may buy a cut up chicken if you prefer)
  • 1 tablespoon Diamond Crystal kosher salt, plus more for cooking the vegetables
  • a few extra carrots, parsnips, and celery stalks (3 to 4 of each to serve 8 people).
  • 2 to 3 cups cooked egg noodles, rice, faro, or barley

Directions

  1. Slice a deep x into the top of the onion, but don’t cut all the way through.

  2. You want the onion to remain whole.

  3. Cut the carrots, parsnips, and celery into one inch pieces.

  4. Put all the vegetables into an 8 quart stock pot, add the chicken pieces, and sprinkle with the tablespoon of salt.

  5. Cover with cold water (about 4 quarts) and bring to the barest possible simmer.

  6. Do not cover the pot.

  7. Do not let boil.

  8. Start skimming the surface of the broth with a spoon and keep skimming as foam, fat, and blood rise to the surface.

  9. You want to catch what comes up before it has a chance to sink back and emulsify.

  10. For 20 to 30 minutes you’ll be skimming like crazy then just every so often until the soup is done.

  11. Cook at a low, low simmer for 2 hours total, then remove the pot from the heat.

  12. Transfer the chicken from the pot to a plate.

  13. Line a fine meshed sieve with cheese cloth and place it over a large bowl or container.

  14. You can skip the sieving if you want and just remove the vegetables.

  15. The broth will still be beautiful and delicious.

  16. Discard the vegetables.

  17. Cover and refrigerate the broth overnight.

  18. Once the chicken is cool enough to handle, remove the meat from the bones, shred with your fingers, and store in the fridge separate from the broth.

  19. When you’re ready to serve the soup, remove the shredded chicken from the soup and bring a medium sized saucepan of water to a boil.

  20. Add a few pinches of salt to the water.

  21. Peel the extra carrots and parsnips, slice them into 1 inch pieces, and cook in the boiling water for 3 to 5 minutes, until they’re soft enough to pierce with a fork but still firm.

  22. Meanwhile remove the broth from the fridge and skim off any fat still floating on the surface.

  23. Reheat the broth in a pot.

  24. Add some shredded chicken, vegetables and whatever rice, noodle or grain you prefer to individual soup bowls, ladle in the broth and serve.

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