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Perfect Chicken Soup

Prep Time30 minutes
Cook Time1 hour 30 minutes
Author: the town tarte

Ingredients

  • 1 whole chicken quartered
  • 25 peppercorns
  • 2 bay leaves
  • 4 carrots sliced
  • 4 celery stalks sliced
  • 1 yellow onion chopped
  • 2 cloves garlic chopped
  • 4 sprigs thyme leaves removed and chopped
  • 2 sprigs rosemary leaves removed and chopped
  • 1 lemon juiced
  • salt to taste

Instructions

For the Broth

  • Place the quartered chicken into a large, heavy pot and fill pot with enough water to fully submerge chicken.
    Add peppercorns and bay leaves.
    Turn stove onto high and bring to a boil.
    Once the broth reaches a boil, turn the stove down to medium-low and let simmer for 35 to 40 minutes, or until the chicken is cooked through.
    Turn off the stove and allow to come to room temperature before handling.
    Once the chicken has cooled enough remove each piece from the broth and pull the meat from the bones and discard the bones as well as the back.
    Strain the broth through a fine mesh strainer and set aside.

For the Soup

  • Sauté the carrots, onion and celery in the soup pot for a few minutes with salt until they start to become tender. Add the garlic and sauté for a minute more.
    Add the pulled chicken and carefully pour the reserved broth into the pot. Add rosemary and thyme and salt and pepper to taste then let the soup simmer for 30 minutes.
    Taste for seasonings and add more salt and pepper if needed. Turn of the heat and add fresh lemon juice and fresh parsley.