Chicken Soup

Overview

Chicken soup for the soul.

Five words that everyone can relate to. A simple meal, thoughtfully prepared, can be the most comforting meal in the world. If I was to describe this recipe in an experience - couch, blanket, cold day, and a book. Sounds relaxing doesn’t it? If a dish could jump off the plate and hug you, chicken soup is it.

Think about every time where you were either sick, tired, or down. If you’re like me, a warm bowl of real chicken soup can make things just a little bit better (or a whole lot).

I find it incredible that food can evoke that kind of emotion, memory, or experience. That’s powerful.

Making chicken soup from scratch is stupidly easy. Let me convince you - 7 ingredients, 3 steps. Done.

Signed, sealed, delivered - this recipe is now yours.

Wine Pairing

Although chicken soup isn’t typically the type of dish that you would think to have wine with, it is certainly possible (and delicious). We suggest partnering this with an unoaked chardonnay. Try to keep it to something medium bodied so it will not overwhelm the more subtle flavours of the soup. Chablis can be used, but can be slightly too acidic in some cases. Unoaked Chardonnay from California has worked quite well though.

Ingredients (Makes 8 Servings)

• Not an ingredient - but use a big pot.

• 1 whole chicken

• A few onions (2-3)

• A few carrots (4-6)

• A few celery stalks (4-6)

• 2 whole heads of garlic

• A bunch of dill (a must)

• Whole black peppercorns (1 Tbsp, or as much as you like)

Steps

• Prep Your Vegetables

  • Cut your 2-3 onions into quarters.

    • Leave the skins on the onions. Sounds strange…why?

    • Leaving the skin on the onions is what gives your broth a beautiful golden hue. Almost the same colour as the sky at dusk on a beautiful summer evening. You get what I mean.

  • Cut your 2 garlic heads in half.

    • Lay them on the cutting board on their side. Cut right through the widest part of the garlic.

  • Slice your 4-6 carrots and your 4-6 stalks of celery.

  • Wash your bunch of dill.

    • Run it under cold water and wash any dirt off. Good practice for everything.

  • Wash your 1 whole chicken.

    • Run your entire chicken under cold water in the sink.

    • Make sure to wash out the inside of the chicken. What I mean here is…pour water into the chicken and pour it back out.

• Place everything into 1 large pot.

• Fill it with water.

• Place on a low heat and slowly simmer.

  • The hotter go you, the more you’re likely to have tougher chicken.

  • With soups, low and slow.

  • I’ve simmered the stock for 2-3 hours at a low heat and its turned out well.

  • After its simmered, remove from heat and let it sit for 30 minutes to 1 hour (oh it’ll still be warm, I assure you).

    • If you plan to have some right away, I’m not going to tell you how hot to eat it. Whenever you think its warm enough for you.

• Using a strainer, pour our the broth into a separate container (bowl, pot, who cares).

• Grab a bunch of carrots, celery, onions and place them into the same bowl.

• The 1 whole chicken inside the pot should be very tender. Using a fork, pull apart pieces of chicken and add to the bowl with the broth.

  • If you’ve boiled the broth, rather than simmered, your chicken might be dry. It is what it is.

  • Remember - low and slow.

• Et Voila, homemade chicken soup.