Ingredients

  • 2 bay leaves
  • 2 Carrots
  • 2 stalks celery
  • 4 pounds of chicken parts
  • 1 handful fresh parsley
  • 6 cloves peeled garlic
  • 3 pieces ginger
  • 1/2 a lemon
  • 1 onion
  • 4 red potatoes
  • salt and pepper to taste
  • 1 shallot,
  • 1 shallot

Ready In 45 Minutes

Servings: 8

Cooking Instructions

ONERoughly Chop 2 Carrots, 1 onion, 1 shallot,Stalks celery and 3 pieces of gingerTWORinse 3-4 pounds of chicken parts (I used breasts)Leave the skin on and bones in these add flavor!We will skim the fat laterTHREE

Step 1

  • Place chicken in a large pot, add chopped veggies as well as:Handful fresh parsley, a lemon, 6 cloves peeled garlic,Bay leaves, salt and pepper to taste
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Step 2

  • Add enough cool water to cover chicken
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Bring to a boil then simmer on low for 3 hoursFOUR

Step 1

  • Remove solids discard everything but the chicken breasts
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Step 2

  • Allow broth to cool and place in refrigerator overnight
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Step 3

  • Your beautiful chicken stock is finished and ready for soup!FIVE:When chicken has cooled, gently pull apart with fingers
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Step 4

  • Discard bones

Save reserved chicken in a separate bowl until neededSIXDice 2 Carrots, 1 onion, 1 shallot,Stalks celery and 4 red potatoesSEVENIn a soup pot over medium heat

Step 1

  • Add onions and cook until wilted
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Step 2

  • Add shallots and garlic and cook until golden
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Step 3

  • Add carrots, celery, potatoes and a generous sprinkling of salt & pepper
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Cook for 5 minutesEIGHT

Step 1

  • Remove stock from refrigerator
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Step 2

  • With a spoon, skim fat from surface

Step 3

  • Pour into soup pot through a strainer
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Step 4

  • Bring soup to a boil
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Step 5

  • Add chicken back to soup along with torn up pieces of escarole
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Step 6

  • Cook soup for 2 more minutesLAST STEP!
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Step 7

  • Serve soup over your choice of noodles or rice (I used egg noodles).
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Step 8

  • Sprinkle with freshly chopped parsley and serve with a hearty bread!! I know not everyone adds potatoes to their chicken soup, but I was craving something a little more hearty. The lemon and ginger make the broth beautifully fragrant. Also, the soup can be served the same day the stock is made. I like making the stock a day before making the soup because it makes the soup much more flavorful.
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