Chicken Soup | DON’T Make Chicken Broth Without These 3 Things
This is THE best chicken soup I know how to make. It checks all the boxes. Intensely flavorful from-scratch chicken broth, well-cooked veggies, and starch. And I’ll be sure to cover the three ingredients that I don’t make my chicken broth without so you can be sure that your chicken soup is the chickeniest soup that ever was. Recipe below.
Enjoy this content and want to show support? Consider buying me a “coffee” here: m
📸INSTAGRAM: m
**My Gear**
5.5 qt LE CREUSET DUTCH OVEN: h
BOOS BLOCK CUTTING BOARD: D
KUHN RIKON PEELER: l
ESCALI DIGITAL SCALE: 3
MY FAV STAINLESS BOWL: 6
HALF SHEET PAN + RACK: C
INSTANT READ THERMOMETER: 0
INSTANT POT: d
CHINOIS STRAINER: 8
MASAHIRO CHEF’S KNIFE: m
4QT CAMBRO CONTAINER: h
4OZ LADLE: C
RICE COOKER E
DELI CONTAINERS: N
FOR THE BROTH AND CHICKEN MEAT
1 3-4 LB WHOLE CHICKEN
5LB CHICKEN BACKS
1.5 LBS CHICKEN FEET
30g or 2 TBPS KOSHER SALT
5g or 1.25 TSP SUGAR
5g or 1.5 TSP BLACK PEPPER
3g or 1.5 TSP GARLIC POWDER
5g or 2 TSP POULTRY SEASONING
TO COOK CHICKEN FOR SOUP AND BROTH
1. In a medium stainless bowl combine the chicken and…
2. Dry-brine in fridge for 2-12 hours. If going for 12 hours be aware of salt levels in final soup.
3. Slow roast at 300 degrees for 2.5 hours, rest bird for 30 minutes
4. Turn oven up to 400 degrees and roast feet and backs for 15-20 minutes ( not looking for hard roast or a lot of color)
5. While bones are roasting, pick meat off chicken, and set aside in fridge for later use in soup. Add 1 cup water to sheet tray chicken was roasted on and scrape up browned bits
6. Add browned goop to slow cooker or instant pot along with roasted backs and feet and 5 qts water
7. Slow cook for 6 hours ( stock pot on stove works too)
8. Strain off stock 6 hours later and skim off chicken fat, reserve for garnishing
9. Return stock to stove in large pot and reduce by 20 percent
10. While soup is reducing cut vegetables
200g or 1 LARGE LEEK
400g or 4-5 LARGE CARROTS
300g or 6 STALKS CELERY
200g or 2 BULB FENNEL
11. Strain reduced stock once more, return pot to stove and wipe out, add 2 tbps chicken fat and vegetables. Add 2 pinches salt and saute over medium high heat for 4-5 minutes.
12. Add in stock and bring to simmer, cook vegetables until just tender or about 8-10 minutes.
13. Chop chicken into bite sized pieces and add to soup once veggies are almost tender
14. Season with salt to taste, make sure to let chicken sit in broth for 3-4 minutes before any more salt is added, the chicken is really perfectly seasoned form the dry brine and it will let some salt off into broth
15. Pour over cooked noodle or rice (if doing pasta, cook till tender, strain off, and reserve till time to eat. I like to heat in microwave with a small splash of water in bowl covered with paper towel to steam back to life real quick. Adding noodle and rice at the end ensures they don’t absorb all of our amazing broth we spent so much time on.
16. GARNISH WITH CHICKEN FAT and a lot of black pepper
FOR THE RICE
300g water
400g RICE
7g SALT
Or per package instructions
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I’ll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
#chickensoup #chickenricesoup #chickennoodlesoup #bestchickensoup #chickenbroth
|| MUSIC ||
–––––––––
🎧MUSIC:
EPIDEMIC SOUND. Free trial available at:
bensound.com
––––––––––
Recipe Video:
