i think it’s very important to know how to make chicken soup from scratch. i call it sunday soup because that’s the only day I have time to make it. also if you make it on sunday you can have it a few times during the week.
2 lbs chicken
(i usually use breast & thigh pieces so you don’t have to deal with the bones or weird parts)
5 big carrots, peeled and cut into pieces
4 celery stalks, cut into pieces
3 parsnips, peeled and cut into pieces
1 large yellow onion, cut into quarters
2 teaspoons whole black peppercorns
5 stems fresh parsley
salt to taste (i like a lot)
a strainer with really tiny holes
heat the olive oil in a large stockpock over high heat and brown the chicken. this is usually like 6-7 minutes on each side and the chicken should be kind of crispy and super golden in color. add the onions and sauté for a few minutes. then add the carrots, celery, parsnips, peppercorns, parsley, salt, and enough cold water to cover the ingredients by an inch or 2.
bring to a boil over high heat. reduce the heat and simmer for at least 1 hour. (I know you are not supposed to leave the stove on and leave the house but this is a good time to go for a manicure).
skim any fat off the top of the soup. pull the chicken out and let it cool on a cutting board. pour the rest of the mixture through a very fine strainer into a large bowl. discard the parsley and as much of the peppercorns as you can. i think it’s fine to leave some in. put the broth and vegetables back into the pot. shred the chicken into bite sized pieces and add that in too. add more salt.
it’s so good and it makes your apartment smell amazing.