Cozy Chicken Soup (house Recipe) Recipe

Prepare chicken and aromatics

Place the whole chicken into a large stockpot (6–8 quart). Add cold water to cover the chicken by about 1–2 inches (approximately 10 cups).

Add the whole peeled onion (no need to chop), carrots, celery, smashed garlic, tied parsley stems, bay leaves, peppercorns, and 1 1/2 tablespoons kosher salt to the pot.

Bring the pot to a gentle boil over medium-high heat, then immediately reduce to a low simmer. Skim any foam or impurities that rise to the surface with a slotted spoon during the first 10–15 minutes.

Simmer gently, partially covered, for 45–60 minutes, or until the chicken is cooked through and the meat easily pulls from the bone. Maintain a gentle simmer — not a rolling boil — so the stock stays clear and flavorful.

Using tongs, transfer the chicken to a large bowl and set aside to cool slightly. Continue simmering the stock another 10 minutes to extract flavor from the vegetables, then strain the stock through a fine-mesh sieve into a clean pot or bowl, discarding solids. Taste and adjust seasoning: add up to 1/2 teaspoon additional salt if needed for a total of about 1 3/4 tablespoons (adjust to preference). Reserve about 8 cups of strained stock for the soup.

When the chicken is cool enough to handle, remove skin and bones and shred the white and dark meat into bite-sized pieces. Aim to include a mix of white and dark meat; this recipe yields roughly 3–4 cups shredded chicken depending on bird size. Reserve any pan juices if desired and add 1–2 tablespoons to the strained stock for extra flavor.

Cook rice (two options)

Option A (in-soup): Bring 8 cups of strained stock back to a simmer. Add rinsed jasmine rice directly to simmering stock, stir, cover, and simmer gently 12–15 minutes until rice is tender and has absorbed some broth. Stir occasionally to prevent sticking. Option B (separately): Cook 1 cup jasmine rice with 1 1/2 cups warm water in a small pot: bring to a boil, reduce to low, cover and simmer 12–15 minutes until water is absorbed. Fluff with a fork and keep aside. Using separate cooking keeps rice texture firm and prevents starch clouding the broth.

If you used Option B, bring the strained stock back to a gentle simmer now. Add shredded chicken to the simmering stock just to warm through, 2–3 minutes.

Add fresh spinach to the simmering soup (whether rice is in or separate) in batches, stirring until wilted, about 1–2 minutes.

Stir in fresh lemon juice and freshly ground black pepper. Taste and adjust salt, adding a pinch at a time if needed. If you cooked rice separately, add cooked rice to individual bowls and ladle hot soup over the rice to serve; if rice was cooked in-soup, stir to combine so rice is distributed evenly.

Ladle the cozy chicken soup into bowls. Top with optional garnishes: scallions, chopped parsley or cilantro, a light sprinkle of shaved Parmesan, and a pinch of red pepper flakes for heat if desired.

Serve hot with crusty bread or crackers on the side. Soup keeps in the refrigerator 3–4 days; store rice separately if possible to avoid sogginess. Reheat gently on the stovetop over low heat.