Ingredients
For the stock
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1 - 4.5 pound chicken
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3 large carrots, peeled
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4 celery stalks
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2 onions
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3 bay leaves
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7-10 whole peppercorns
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1 bunch parsley
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1/2 teaspoon salt
For the soup
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4 medium carrots, cut into coins
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1 red onion, chopped
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4 celery stalks, chopped
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1/4 cup olive oil
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1/4 teaspoon black pepper
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2 cups shredded chicken
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4 ears fresh corn, cut off the cob (about 2 cups)
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2 tablespoons fresh dill
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Juice of 1/2 lemon
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2 teaspoons salt, divided
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.
What You'll Need
What You’ll Need
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