Basic Chicken Soup
Everyone has a personal spin on the recipe, but rarely have so few ingredients added up to so much comfort. This version has classic flavors and, thanks to a simplified method, cooks more quickly than traditional chicken soups (the dish is ready in a little over an hour). There's no need to make a separate stock; the vegetables and meat form their own satisfying broth.
Martha Stewart Living, January
- 1 whole chicken (about 4 pounds), cut into pieces (including back)
- 8 cups water
- Coarse salt
- 3 medium onions, thinly sliced (4 cups)
- 2 celery stalks, sliced crosswise 1/4 inch thick
- 4 garlic cloves, crushed
- 6 medium carrots, sliced 1/2 inch thick
- Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, celery, and garlic. Reduce heat. Simmer, partially covered, for 30 minutes.
- Remove breast, and set aside. Add carrots. Simmer, partially covered, for 40 minutes.
- Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces.
- Stir in desired amount of chicken; reserve the rest for another use. Skim fat. Season with salt.
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