Test Kitchen's Favorite Chicken Soup Made with a Whole Chicken
Ask your butcher to cut a chicken into pieces and give you the backboneâ€”it makes for a richer broth.
The chicken and broth can be made up to 3 days in advance. Refrigerate separately in covered containers, then proceed to finish the soup. If making ahead, refrigerate the broth at least overnight to allow the fat to accumulate at the top, then lift off with a spoon before proceeding.