Often called Jewish penicillin, homemade chicken soup is soothing whether you’re feeling under the weather or just want to shake off winter’s chill. This recipe yields at least 4 quarts of stock and most of the fixings for a chicken soup dinner—that’s why I use a whole bird and not just parts.
Ingredients
- 2 pounds large carrots, trimmed, peeled, and cut into large chunks
- 6 large celery stalks, trimmed and cut into chunks
- 1 large onion, peeled and quartered
- 4 parsnips, trimmed, peeled, and cut into large chunks
- 4 fresh flat-leaf parsley sprigs
- 4 fresh dill sprigs
- 1 tablespoon coarse sea salt
- 20 black peppercorns
- One 4- or 5-pound chicken, quartered
- One 12-ounce bag of egg noodles
- Extra virgin olive oil for drizzling
Directions
Step 1
Place the vegetables and herbs in a large stockpot and add water to cover them by about 4 inches. Add the salt and peppercorns and bring to a boil. Lower the heat, cover the pot with a lid, and cook at a low boil for 2 hours.
Step 2
Add the chicken and cook for another 2 hours with the lid slightly ajar. The chicken should readily fall off the bones when done.
Step 3
Use tongs to transfer the carrots, parsnips, celery, and chicken to a large bowl; let cool slightly. Remove and discard the chicken skin and bones. Set the meat and vegetables aside.
Step 4
Strain the broth to remove the herbs, any bits of onion, and peppercorns. Return 8 cups to the stockpot and keep warm. Let the rest cool to room temperature.
Step 5
Cook the egg noodles according to package directions. When ready, strain and divide among 6 soup bowls. Add some chicken and vegetables and ladle in broth. Drizzle with olive oil and serve.
Step 6
To store the rest of the stock: Ladle the room-temperature broth into freezer-safe containers. See Quick Kitchen Nugget in my weekly newsletter for removing fat if desired. Keep what you’ll use during the coming 7 to 10 days in the fridge and freeze the rest, labeling each lid with the contents and date.
Yields 6 soup servings plus 6 to 8 quarts of stock