What came first, the chicken or the chicken soup? Our vote is for this yummy homemade recipe.
- 2 raw chicken carcasses or 2 whole chickens
- 2 yellow onions, quartered
- 3 large carrots, cut in one inch medallions
- 3 parsnips, cut in one inch medallions
- 3 stalks of celery, cut into one inch pieces
- 2 bay leaves
- 1 tbsp fresh, or frozen dill, or 2 tsp dill seed
- 1 tbsp peppercorns
- 1 tbsp salt (or to taste)
- If you are working with whole chickens, break the chicken down by removing the breasts, wings and legs. Separate the breasts and store for another meal. Keep the legs, wings and carcass to use in the soup.
- Place the chicken carcasses and parts in a large pot and cover with cold water. Slowly bring to a boil. Once boiling skim any scum from the top while cooking. This helps to create a clear stock.
- Add the vegetables and spices and return to a gentle boil.
- Reduce to a simmer, and cook for 1-3 hours. The longer it cooks the more the flavour will develop.
- Once you are happy with the flavour, strain the soup and refrigerate, or use right away as broth.
This soup is a base that can be adapted to almost any recipe that calls for chicken broth. You can also add the meat from the stock back in but the veggies will be too mushy.
Feel free to add noodles, dumplings, vegetables, or meat. When adding anything starchy like noodles or dumplings, it’s best to cook them separately then add to the broth once cooked.
Use salt sparingly. The flavours of the soup will intensify as you cook the soup down, and the saltiness can increase.
Here are some recipes for reference: