Chicken Soup

Ingredients

Yield:

6-8 Bowls

• • 4 lbs Whole Chicken
  • 4 cups Carrot – cut into rounds
  • 4 cups White Onion – sliced
  • 6 cups Fingerling Potatoes
  • 1 ea Garlic Head – cut in half
  • 1 bunch Thyme – whole sprig
  • 2 ea Bay Leaves
  • 6 Qt Chicken Stock – unsalted broth
  • 2 Tbsp Kosher Salt
  • 2 Tbsp Canola Oil

Preparation

Difficulty:

Easy

Time:

105 MinutesCook Time

Total Time:

120 Minutes

1. 1. On a tray or large plate, generously season the whole chicken on all sides with kosher salt
   2. Place the canola oil in a large pot and bring to medium heat
   3. Once the oil is warm, place the chicken in the pot and proceed to sear on all sides of the chicken until the skin is golden brown
   4. Remove chicken from the pot and reserve
   5. Add the garlic and onion to the stock pot and cook at medium heat until the onions are translucent and the garlic head is golden brown
   6. Add the thyme and bay leaves
   7. Continually stir the mixture and allow the herbs to release their aromatics
   8. Add the whole chicken and the chicken stock to the pot and bring to a simmer
   9. Let the soup simmer for 90 minutes
   10. Add the carrots and fingerling potatoes (We add this towards the end so that the vegetables keep their structure and don’t overcook)
   11. Once the carrots and potatoes are added, the soup should now simmer for another 20 minutes or until the veggies are fork tender
   12. Carefully remove the chicken from the soup, pick the meat from the bones and add the picked meat back to the pot
   13. Finish the soup by adjusting the salt prior to serving