Description
This homemade nourishing chicken soup is a wholesome and comforting American classic made from a whole organic chicken simmered with fresh vegetables and aromatic spices. The broth is rich and flavorful, perfect for a hearty meal that soothes the soul. It features tender shredded chicken, chunks of carrots and cabbage, and is served with your choice of noodles or rice, garnished with fresh parsley.
Ingredients
Chicken and Broth Base
- 1 whole chicken, preferably organic (4-5 lbs.)
- Water to cover chicken (approximately 2/3 full of pot)
Vegetables and Aromatics
- 1 pound carrots, cut in half (no need to peel)
- 1/4 piece celery bunch (bottom 4-5 inches of stalk)
- 2 yellow onions, quartered with skins on
- 1 head garlic, halved with skins on
- 1/4 small head of cabbage, cut in half
- 1 bunch fresh parsley
Spices and Seasonings
- 2 bay leaves
- 10-15 whole black peppercorns
- 1 tbsp. sweet Hungarian paprika
- 1 tbsp. salt
To Serve
- Cooked noodles (pastina recommended) or rice
- Additional fresh parsley for garnish
Instructions
- Prepare the Chicken: Remove the innards from the chicken and rinse the cavity and body thoroughly. Place the whole chicken into a large soup pot.
- Add Vegetables: Quarter the onions leaving their skins on and add them to the pot. Cut carrots into chunks (no peeling required) and add them. Measure and cut off the lower 4-5 inches of the celery bunch and add this piece to the pot. Add the whole bunch of rinsed fresh parsley, halved garlic head with skins on, and the quartered cabbage.
- Season and Fill with Water: Add bay leaves, black peppercorns, sweet Hungarian paprika, and salt to the pot. Fill the pot with spring water until about two-thirds full, making sure the chicken is fully submerged.
- Simmer the Soup: Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to a low simmer. Cook the soup uncovered for 1 to 2 hours, or until the chicken is tender and cooked through. You’ll know it’s ready when the chicken meat pulls easily off the bone and is no longer pink.
- Cool and Strain: Remove the pot from heat and allow it to cool slightly. Use tongs to carefully remove the whole chicken and place it in a container. Strain the broth and vegetables through a fine mesh strainer into a large bowl, reserving large pieces of carrots and cabbage for adding back to the soup.
- Extract Flavor: Gently press and smoosh the vegetables left in the strainer with a wooden spoon to extract all remaining flavors, especially crushing the garlic to create a paste. Discard the vegetable pulp.
- Prepare Chicken Meat: Once cool enough to handle, shred the chicken meat from the bones into bite-sized pieces.
- Assemble and Serve: Combine the strained broth with shredded chicken and sliced reserved carrots and cabbage. Serve the soup hot in bowls with cooked noodles or rice, topped with additional fresh parsley for garnish. Adjust seasoning as needed before serving.
Notes
- Using an organic whole chicken yields the most flavorful broth.
- No need to peel carrots as the cooking process will soften them well.
- Keep the onion skins on for deeper color and added nutrients in the broth.
- Simmering time varies depending on the size of the chicken; ensure chicken is fully cooked and tender.
- You can substitute noodles with rice or any pasta of your choice.
- Garlic paste formed by crushing cooked garlic adds robust flavor to the broth.
- For a clearer broth, skim off any foam or impurities that appear during the initial boil.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
