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Chicken Soup with homemade chicken stock recipe by stacy lyn harris

Chicken Soup with Homemade Chicken Stock

The depth of flavor in the chicken soup lies completely in the stock, since this is the base of the soup. Organic stock from the supermarket is perfectly fine when you do not have homemade chicken stock; you just may not get that depth of flavor that you can create by making your own stock.
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Course dinner, Soup
Cuisine American

Ingredients
  

For the Homemade Chicken Stock

  • 3–5 pounds whole free-range roasting chickens
  • 3 large yellow onions unpeeled and quartered
  • 6 carrots unpeeled and halved
  • 4 celery stalks with leaves cut in thirds
  • 20 sprigs fresh parsley
  • 15 sprigs fresh thyme
  • 20 sprigs fresh dill
  • 1 head garlic unpeeled and cut in half crosswise

For the Chicken Soup

  • 2 tablespoons olive oil
  • 2 vidalia onions chopped
  • 1 clove garlic minced
  • 4 cups celery chopped
  • 3 cups carrots chopped
  • 3/4 cup Italian parsley chopped and divided
  • 2 tablespoons rosemary chopped
  • 1/4 teaspoon Chinese five spice
  • 4 cups chicken meat shredded
  • 1 quart chicken stock
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions
 

To make the Chicken Stock

  • Cut chickens into several pieces. Place chicken, onions, carrots, celery stalks, parsley, thyme, dill, garlic, salt, and pepper in a large stockpot. Add seven quarts of water. Bring to a boil and simmer for six hours. Turn burner off and let it sit for one hour. Strain. Pull the chicken off of the bone and reserve for another use.
  • Place chicken stock in refrigerator overnight. The next day, skim off the surface fat. Use immediately or freeze for up to 3 months.

To make the Chicken Soup

  • In a large crock, heat olive oil until simmering. Add onions and sauté until translucent. Add garlic and sauté for 30 more seconds.
  • Add celery, carrots, 1/2 cup parsley, rosemary, Chinese five spice, salt and pepper, chicken, and stock. Stir ingredients well.
  • Bring mixture to a boil then reduce heat and let simmer for one hour, stirring occasionally. Ladle into bowls and serve with remaining parsley.
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