by WinnieAb
View
my 100 recipes »
Photo by WinnieAb
WinnieAb's Notes:
Expand1 whole chicken, approx. 3-4 pounds, preferably free-range Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1 onion, peeled and chopped Ask a question about this ingredient
3 carrots, peeled and chopped Ask a question about this ingredient
3 ribs celery, chopped Ask a question about this ingredient
3 parsnips, peeled and chopped Ask a question about this ingredient
1 large turnip, peeled and chopped Ask a question about this ingredient
1/4 -1/2 large daikon radish, peeled and chopped Ask a question about this ingredient
coarse sea salt to taste Ask a question about this ingredient
fresh black pepper to taste- optional Ask a question about this ingredient
Heat olive oil and butter in a large soup pot. Place chicken in the pot and allow to sear for a minute or so on each side. Add a little water if necessary to prevent the chicken from burning.
Ask a question about this stepAdd chopped onion and cook for several minutes, moving the chicken around, again adding a little water to prevent burning.
Ask a question about this stepAdd the rest of the vegetables, and then add enough water to cover the chicken (about 10 cups). Bring to a boil, skim any foam that rises to the top, and then reduce heat to a simmer. Cook for 50 minutes-1 hour.
Ask a question about this stepTurn off heat. Carefully remove the chicken and allow to cool in a separate bowl.
Ask a question about this stepIf you are going to be serving all of the soup right away, you’ll want to remove the meat from the chicken bones, chop or shred it, and add it back into the soup (make sure you don’t burn yourself).
Ask a question about this stepSprinkle with course sea salt and freshly ground pepper before serving; you might also want to add some finely chopped greens such as kale (the heat will wilt them down) and/or green onions before serving.
Ask a question about this stepIf you are eating just some of the soup right away, I suggest taking the meat off the chicken and then storing it in the refrigerator to add back into individual servings of soup. You can also reserve some of the chicken for another use, like chicken salad.
Ask a question about this stepOne last tip: Do not discard your picked over chicken bones; keep them in the freezer so that you can make chicken stock.
Ask a question about this step
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
When I started to eat meat again after being vegetarian for a long time, one thing that I wanted was chicken soup. The past three years, I have made many versions, and this one looks so delicious. I LOVE parsnips and turnips in chicken soup, and simpler is really better with chicken soup. Once you have a well-made stock, you don't need too much else.