Chicken Soup and Stock

I was inspired to make chicken soup because the root vegetables at the Farmer’s Market were so fresh and gorgeous. I make my chicken soup from scratch—that is, with homemade chicken stock. You can buy chicken stock—even organic free range—but it is not comparable to homemade. Homemade chicken stock is much richer and will make anything you use with it taste better.

Some cooks make chicken stock by adding the chicken and cooking it to death and then throwing away the tasteless chicken. There is no reason to do this! Instead, cook chicken until it's done--about an hour if cut into pieces--then throw the bones back into the pot so they can flavor the stock.

Chicken Stock

1 chicken, cut into 8 pieces (do not use organs; neck is fine)

1 onion, quartered, skin on

2 stacks celery, roughly chopped

2 carrots, roughly chopped

1 parsnip, roughly chopped

1 turnip, roughly chopped

Handful parsley

Salt and pepper

Put chicken pieces into a large pot, add remaining ingredients and fill with water. When water comes to a boil, lower hit to a medium simmer and skim off any scum that forms on the top. Boil for about an hour. Remove meat and reserve. When meat is cool, discard skin and remove meat from bones. Throw bones (and any of the vegetables) back into the pot and simmer for at least another hour. Occasionally check water level. You can simmer for hours, if desired. Remove bones and vegetables (a Chinese slotted spoon is perfect.) Store stock in containers. Fat will rise to top and can be removed when refrigerated.

Chicken Soup

Stock

Chicken cut or torn into bite-sized pieces

Root vegetables—carrot, celery, parsnips, turnips, celery root, jicama, etc cut into bite-sized pieces

Brown or white rice or pasta

Broccoli, Kale, spinach, peas, seaweed (optional)

Lemon zest (optional)

Heat stock and add root veggies and white rice and cook 20 minutes. If using brown, add 25 minutes earlier. If using pasta, cook separately and add at end.  Add other vegetables and chicken for last 5 minutes. Salt and pepper to taste.  Plate soup and add lemon zest to bowl.