This rustic chunky chicken soup is the ultimate comfort food for chilly evenings. Poaching a whole chicken directly in the broth infuses the liquid with deep, savory flavor while keeping the meat incredibly tender. The medley of root vegetablescarrots, parsnips, rutabaga, and celeryadds natural sweetness and hearty texture. Aromatic hints of thyme, sage, and garlic elevate the simple ingredients into a meal that feels both nourishing and sophisticated. Perfect for meal prep, this soup tastes even better the next day as the flavors meld together. Serve with crusty bread for a satisfying, home-style dinner.
Make-Ahead: Chunky Chicken Soup With Winter V
Description
This rustic chunky chicken soup is the ultimate comfort food for chilly evenings. Poaching a whole chicken directly in the broth infuses the liquid with deep, savory flavor while keeping the meat incredibly tender. The medley of root vegetablescarrots, parsnips, rutabaga, and celeryadds natural sweetness and hearty texture. Aromatic hints of thyme, sage, and garlic elevate the simple ingredients into a meal that feels both nourishing and sophisticated. Perfect for meal prep, this soup tastes even better the next day as the flavors meld together. Serve with crusty bread for a satisfying, home-style dinner.Ingredients
Directions
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Remove excess fat from the chicken and sprinkle the inside and outside generously with salt and pepper.
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Place the chicken in a large saucepan or Dutch oven.
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Add the halved onions, peeled garlic cloves, and bay leaves to the pot.
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Pour in the chicken stock, ensuring the chicken is mostly submerged.
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Bring the liquid to a boil over high heat, skimming off any foam that rises to the top.
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Add the dried thyme and sage, then reduce heat to low, cover, and simmer for 30 minutes.
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Add the carrots, celery, leeks, parsnips, and rutabaga to the pot.
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Cover and continue to simmer for 35 to 45 minutes, or until the vegetables are tender and the chicken meat pulls easily from the bones.
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Discard the bay leaves and whole onions. Skim any excess fat from the surface of the broth.
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Remove the chicken from the pot and place it on a cutting board to cool slightly.
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Once cool enough to handle, remove the meat from the bones, discarding the skin and bones.
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Tear the chicken meat into large, bite-size pieces and return it to the soup.
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Stir in the fresh chopped parsley and adjust seasoning with additional salt and pepper if needed.
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Serve hot, garnished with extra parsley if desired.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 59.8kcal
- % Daily Value *
- Total Fat 3.0g5%
- Saturated Fat 0.8g4%
- Cholesterol 22.2mg8%
- Sodium 20.5mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make-Ahead: This soup can be prepared up to 2 days in advance. Cool completely, cover, and refrigerate. The fat will solidify on top, making it easy to remove for a leaner soup. Reheat gently over low heat before serving.
Vegetable Variations: Feel free to substitute other winter vegetables like potatoes, turnips, or squash. Just ensure they are cut into similar sizes for even cooking.
Leek Cleaning: Leeks can trap dirt in their layers. Be sure to rinse them thoroughly under cold water after quartering and before adding them to the soup.
Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months.
