Clear-Broth Chicken Soup
A proper soup relies on patience, not complicated ingredients. By separating the cooking of the broth from the finishing of the vegetables, you keep the liquid bright and the chicken tender.
Patience is your primary ingredient.
Do not rush the initial simmer; the cloudy appearance of a hurried soup is impossible to fix once the fats and proteins have emulsified into the broth.
- 8-quart stockpot
- Fine-mesh sieve
- Large ladle
- Cheesecloth
What goes in.
- 1 wholeroasting chicken (about 4 lb)
- 3 largeyellow onions, peeled and halved
- 4carrots, cut into 3-inch chunks
- 4 stalkscelery, including leaves
- 1 headgarlic, sliced horizontally
- 1 bunchfresh parsley
- 1 tspwhole black peppercorns
- 2 tspkosher salt
Keep the bubble small
Maintain the water at a 'shiver' rather than a boil. If the liquid rolls hard, the proteins turn cloudy and the broth loses its clarity.
The method.
Prepare the stock
Place the chicken, onions, garlic, peppercorns, and salt into the pot. Cover with cold water until the chicken is submerged by two inches.
Skim the surface
Bring the pot slowly to a bare simmer over medium-low heat. Use a ladle to remove the grey foam that gathers on the surface for the first 20 minutes.
Simmer
Add half the carrots and celery. Cover partially and simmer for 2 hours. Do not let it boil.
Strain
Remove the chicken to a board. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot. Discard the spent vegetables.
Finish the soup
Return the clear broth to the stove. Add the remaining fresh carrots and celery. Simmer until the vegetables are tender, about 15 minutes. Shred the chicken meat and add it back to the pot just before serving.
Other turns to take.
Lemon-Herb
Finish with a squeeze of fresh lemon juice and a handful of chopped dill to brighten the final bowl.
Noodle Soup
Cook thin egg noodles separately in salted water and add them to individual bowls before ladling the hot soup over them to prevent the noodles from swelling.
When it doesn't go to plan.
Chill the strained broth overnight; the fat will solidify on the surface, making it easy to lift off for a lighter soup.
Always start with cold water; it draws the flavor out of the chicken meat and bones more efficiently than starting with hot.
If the broth tastes thin, simmer it uncovered for an additional 30 minutes to reduce the liquid and concentrate the flavor.
The ones that keep coming up.
Why does my soup turn cloudy?
Usually, this happens because the pot boiled too hard, which emulsifies the fat into the liquid. Keep the heat very low.
Can I use leftover chicken bones?
Yes, but add a chicken wing or two for extra gelatin to give the soup body.
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