There is nothing quite like a warm bowl of chicken soup when the temperature drops, and you aren’t feeling 100%. Though I typically despise chicken, even I can’t dislike chicken soup. Since we are trying the Whole30 challenge this January, having a nice big vat of soup in the fridge is a great quick meal option. I gave it a shot – and what came out was actually really delicious. Here is the recipe:
- 1 uncooked chicken (about 3lbs) – I removed the skin and kept that for making schmaltz (that post will come later)
- 1 cup baby carrots
- 4-5 stalks celery (cleaned and cut in half)
- 1 Tbsp peppercorns
- 1 medium yellow onion (quartered)
- Healthy Handful fresh dill (about 1/2 a bunch)
- 3 bay leaves
- 5 Sprigs of Fresh Thyme (more or less to taste)
- Salt to taste (be generous)
- Place chicken in a large stock pot. Fill the pot with water (chicken must be completely covered). Boil the chicken for about 15 minutes. As white foam appears on the surface, skim this off and throw away.
- Lower the heat to medium, and toss in the carrots, dill, thyme, celery, peppercorns, onion, bay leaves and a few pinches of salt. Replenish water level so that the pot is full, and chicken is covered. Let simmer for about an hour and a half.
- Taste broth, and adjust salt to your preference. Remove the chicken from the pot and set aside on a plate or large cutting board. Strain the rest of the soup into a large bowl. Remove carrots, onions and celery from the strainer, chop and put back into broth. Keep in some of the dill & thyme leaves if you like, but remove the more fibrous stalky parts. Toss bay leaves and peppercorns away.
- On cutting board, break down the chicken. pull the meat off the bones, and cut into bite-sized pieces to add back into the soup. Taste soup final time to adjust seasoning, serve hot. This can be kept for up to a week in the fridge, or a few months frozen.