Chicken Soup Recipe
Make Chicken Soup Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Soup Base
Soup Vegetables & Noodles
Finishing
Method
Make the Stock
- 1
Combine ingredients
Place the chicken pieces in a large stockpot. Add cold water to cover (about 2.5 L). Add the halved onion, 3 large carrots (in chunks), 3 celery stalks (in chunks), smashed garlic cloves, bay leaves, peppercorns and 1.5 tablespoons kosher salt.
- 2
Bring to a simmer
Set pot over medium-high heat and bring to a gentle simmer. Do not boil vigorously; you want small bubbles. As it heats, skim any foam or impurities that rise to the surface with a spoon or skimmer for a clearer broth (about 5–10 minutes).
- 3
Simmer and develop flavor
Reduce heat to low so the liquid maintains a bare simmer. Partially cover and simmer gently for 35–45 minutes, until the chicken is cooked through and the broth is flavorful.
- 4
Strain and reserve
Carefully remove the chicken pieces to a plate. Strain the broth through a fine-mesh sieve into a clean pot or bowl, discarding solids. Taste the broth and adjust salt if needed. Reserve the strained solids for compost or discard.
- 5
Shred chicken
When the chicken is cool enough to handle, remove skin and bones and shred the meat into bite-sized pieces. Set aside.
Finish the Soup
- 6
Sauté aromatics and vegetables
Return 1–2 cups (250–500 ml) of the strained broth to the now-empty stovetop pot and set over medium heat. Add the chopped onion and sauté until softened, about 3–4 minutes. Add the 2 sliced carrots, 2 sliced celery stalks and the minced garlic; cook another 4–5 minutes until vegetables begin to soften.
- 7
- 8
Add herbs and finish
Stir in chopped parsley and optional dill. Remove from heat and add 1 tablespoon fresh lemon juice and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning with more salt or lemon if desired.
- 9