One-Day Chicken Soup
Posted: | Categories: Recipes | Tags:gluten-free soup
Savory Recipes
One-Day Chicken Soup
I’m not a lover of chicken soup, so when I do make it, it needs to be packed with flavor. To make this happen, it takes time—and a whole chicken. That’s right, I make my own bone broth from the chicken, then shred the meat before adding it back to the pot. It simmers on the stove all day, giving my apartment a delightful, cozy smell, and the fruit of your labor comes through in each bite. Nothing beats homemade broth, I promise.
Melissa Ben-Ishay
Directions
- Start by making the stock. Pat the chicken dry with paper towels. Cut the drumsticks, wings, and thighs off the chicken, and cut the breast in half.
- Add all of the chicken pieces to a large stock pot with the carrots, celery, bay leaves, parsley, and peppercorn.
- Cut the ends off the onions and peel off the skin. Add them to the pot.
- Add water to the pot until it covers everything by 1 inch.
- Set the pot over high heat and bring to a rapid boil. Turn down the heat and let simmer for one hour.
- Remove the chicken from the pot and take it off the bone in a large bowl. Shred the chicken in the bowl.
- Take one cup of the liquid from the pot and pour it over the chicken to keep it moist. Season with 1/2 teaspoon salt and the juice of half a lemon.
- Return the bones to the pot with all of the juices and discard the skins. Let cook for another 2-3 hours, then strain the stock into a large bowl to remove the bones, carrots, and celery. Cook the stock over medium heat to reduce slightly.
- Next, make the soup.
- Heat the olive oil in a large stock pot over medium heat and add the carrots, onion, and celery. Season with 1 teaspoon salt and black pepper.
- Pour the stock into the large stock pot after 7-10 minutes.
- Add the chicken, corn, and dill, then taste. Add the lemon juice and salt, adjusting to taste. Enjoy immediately.
