Ingredients
Scale
- 1 whole chicken (about 3–4 pounds), giblets removed
- 3 large carrots, peeled and sliced
- 3 celery stalks, chopped
- 1 large yellow onion, peeled and halved
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 teaspoon black peppercorns
- Salt, to taste (start with 1 tablespoon kosher salt)
- Fresh parsley, chopped (for garnish)
- Optional: 1 parsnip or turnip, peeled and chopped
- 12 cups cold water
Instructions
- Prep the chicken: Rinse the chicken under cold water. Place it whole into a large stockpot.
- Add the vegetables and seasonings: Toss in the carrots, celery, onion, garlic, bay leaves, peppercorns, and salt.
- Add water: Pour in the cold water, enough to cover the chicken and vegetables by about an inch.
- Bring to a boil: Set the pot over medium-high heat. Once it hits a boil, reduce the heat to low and skim off any foam or impurities that rise to the top.
- Simmer: Let it simmer gently for about 1.5 to 2 hours, partially covered. Don’t rush this part.
- Remove the chicken: Carefully lift the chicken out of the pot. Set it aside to cool slightly.
- Strain the broth: Use a fine mesh strainer or slotted spoon to remove the vegetables and debris. Discard solids or save some carrots for garnish.
- Shred the chicken: Pull the meat off the bones. Chop or shred into bite-sized pieces. Return the meat to the broth.
- Taste and season: Add more salt if needed. Let the soup simmer another 10 minutes.
- Serve hot: Garnish with chopped parsley and maybe a squeeze of lemon juice for brightness.
Notes
- Add noodles: Toss in egg noodles or orzo during the last 10 minutes.
- Spice it up: A pinch of crushed red pepper or grated ginger goes a long way.
- Use leftovers: Rotisserie chicken works in a pinch—just reduce simmering time.
- Slow cooker version: Set it and forget it for 8 hours on low.
- Make it creamy: Stir in a splash of heavy cream or milk before serving.