MY FAVOURITE CHICKEN SOUP

I have been recovering from surgery and many of my friends and family brought me lots of good food to eat, especially soup.  Over the past month I have eaten butternut squash soup, celery soup, leek and potato soup, lentil soup, peas soup and many different variations of chicken soups.  Just writing about soup makes me feel better!  So I thought I would share with you my favourite chicken soup recipe.  Thank you to everyone who brought me soup, muffins, treats, healthy food, books, flowers and good wishes!  This recipe is for you. xo

I have been buying my chicken from Sanagan’s Meat Locker in Kensington Market.

Ingredients:

  • 1 whole chicken, 3-4 lbs- I like organic or naturally raised
  • 2 large yellow onions, unpeeled and quartered
  • 6 carrots, cut into large chunks
  • 4 stalks celery with leaves, cut into thirds
  • 2 parsnips, cut into large chunks
  • 1/4 of a head of cabbage cut in big chunks
  • 2 inches of fresh pealed ginger
  •  big handful of fresh parsley
  •  big handful of fresh dill
  • 6 cloves of garlic, unpeeled
  • 2 tablespoons kosher salt
  • 2 teaspoons whole black peppercorns

 Directions:

  1. Place the chickens in a large stockpot. Cover with lots of water and bring to a boil over medium high heat.

  2. Let the chicken boil for 10-15 minutes, skimming the foam and particles that rise to the surface of the water.

  3. Then add the onions, carrots, celery, parsnips, cabbage, parsley, dill, garlic, and seasonings to the pot. Add 1 tbsp kosher salt to the water. Bring back to a boil.

  4. Simmer, uncovered, for 2 to 3 hours.

  5. When the chicken is done, turn off the heat. Use a pair of tongs to carefully pull the chicken from the broth. Put it on a plate. Taste the chicken broth and season with additional salt and pepper, if desired. Allow the chicken and the broth to cool.

  6. Carefully strain the broth into another pot through a mesh strainer. Reserve the carrots to add back to the soup; discard the spices, herbs, garlic, cabbage and onions.

  7. When the soup is completely cool, skim the fat from the top of the broth, it will come off in a gel-like layer.

  8. Add the chicken in small pieces back into the soup broth with the carrots. Heat and serve with some added dill.

Cooks Notes:

I sometimes discard the carrots and add some fresh ones back into the soup.