Chicken Soup Recipe

Prepare and simmer

Place the chicken pieces in a large stockpot (6–8 quart). Pour in 3 liters cold water and add the optional 500 ml chicken stock if using. Cold water helps extract gelatin and flavor from the bones.

Add the quartered onion, smashed garlic cloves, bay leaves, thyme sprigs, peppercorns and 2 teaspoons kosher salt to the pot.

Bring the pot to a gentle boil over medium-high heat. Once boiling, reduce heat to low to maintain a gentle simmer. Skim any foam or scum that rises to the surface with a slotted spoon during the first 15–20 minutes.

Simmer gently, partially covered, for 35–45 minutes until the chicken is cooked through and tender. Longer simmering (up to 1.5 hours) will yield a richer broth; monitor liquid level and add a little hot water if necessary.

Remove the chicken to a cutting board. When cool enough to handle, remove meat from bones, discarding skin and bones. Shred or roughly chop the chicken into bite-sized pieces and set aside. Strain the broth through a fine-mesh sieve into a clean pot or bowl, discarding solids. Return strained broth to the stockpot.

If needed, bring the strained broth back to a gentle simmer over medium heat.

Add the sliced carrots, celery (including leaves), and parsnip (if using) to the simmering broth. Taste the broth and adjust seasoning now if it is very under-salted—add up to 1 teaspoon additional salt gradually.

Cook the vegetables until just tender, about 10–12 minutes for 1/2-inch slices. During the last 3–4 minutes of vegetable cooking, add the shredded chicken to warm through.

If serving with noodles or rice, stir in 2 cups of cooked egg noodles or rice to the pot and heat through for 1–2 minutes. Alternatively, portion noodles/rice into bowls and ladle soup over them.

Stir in chopped parsley, optional dill, and 2 teaspoons fresh lemon juice. Taste and adjust seasoning with additional salt (up to 1 teaspoon) and freshly ground black pepper to taste.

Ladle the hot soup into bowls and garnish with a little extra chopped parsley or dill if desired. Serve immediately.

Leftovers: cool to room temperature, refrigerate in an airtight container for up to 3–4 days or freeze for up to 3 months. Reheat gently on the stovetop; add a splash of water or broth if concentration increases during storage.