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Hearty Chicken Soup

This chicken soup is made by simmering a whole chicken with fresh vegetables and herbs, creating a flavorful and clear broth with tender meat. The slow cooking process extracts rich gelatin, resulting in a comforting, nourishing dish with a beautiful, golden appearance. The final soup is bright, aromatic, and perfect for cozy moments.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken preferably organic or free-range
  • 2 large carrots peeled and chopped
  • 2 stalks celery chopped
  • 1 medium onion quartered
  • 2 tablespoons apple cider vinegar helps break down collagen
  • to taste salt and pepper season gradually
  • a handful fresh parsley chopped, for garnish
  • a few sprigs fresh thyme for flavor

Equipment

  • Large stockpot
  • Fine sieve or strainer
  • Sharp knife
  • Cutting board

Method
 

  1. Place the whole chicken in a large stockpot and cover with cold water, ensuring the water level is about an inch above the bird. Bring to a gentle simmer over medium heat, and skim off any foam that rises to keep the broth clear.
  2. Add the apple cider vinegar, chopped onion, and sprigs of thyme to the pot. Reduce the heat to low and let everything simmer slowly for about 1.5 hours, maintaining a gentle bubble that produces soft bubbling sounds.
  3. Halfway through cooking, add the chopped carrots and celery to the pot. Continue simmering until the vegetables are tender and the chicken is cooked through, with easily shreddable meat.
  4. Carefully remove the chicken from the broth and set aside to cool slightly. Strain the broth through a fine sieve into another pot or large bowl, pressing gently on the solids to extract maximum flavor and clarity.
  5. While the broth cools slightly, shred the chicken meat, discarding bones and skin. Return the shredded chicken to the warm, strained broth, stirring gently to combine.
  6. Taste the soup and season with salt and pepper, adding gradually until the flavors are balanced. Finish by stirring in chopped parsley for a fresh, bright aroma.
  7. Bring the soup back to a gentle simmer for a few minutes to meld the flavors. Once heated through, ladle the soup into bowls, ensuring each serving has tender chicken, vegetables, and a clear, golden broth.

Notes

For an extra clear broth, chill the strained broth and skim off any solidified fat before reheating. Serve with crusty bread for a comforting meal.