I Wish You This Chicken Soup.
This soup is probably the first ever thing I learnt how to make.
I was twenty, living in London by myself for the first time and I was sick. It was winter (Really painting a picture here, aren't I) and I had no idea what to make or eat to make myself feel better.
I went out and bought ingredients for a chicken soup, out of total instinct. I did not read a recipe and did not call home for instructions. It just sort of came to me.
Thirteen years later, I find myself still living away from home, but in Montreal, where winters are even colder (cries in Latino) and constantly making a version of that same dish I made myself back in London.
My soup is pretty simple, though there are some tips and tricks I have that I think make it extra special and flavourful. I start with a whole chicken (Yes this is a must).
I cut the chicken into pieces in order to expose as much as the bone as I can and I cook it with ginger and garlic. Then, when the chicken meat is ready I take it out, store it and then keep cooking the stock with the bare bones, with a ton of veggies. I let this simmer for hours and hours, and what's left is a chicken stock that is (If I do say so myself) golden, and rich and perfect. You can use this stock for soup, beans, rice or literally any savoury recipe that calls for water or stock.
To have soup for the entire week, I'll usually keep the stock stored and in different, separate containers, I’ll keep my soup accoutrement (potatoes, pasta, veggies) so I can heat up individual portions This way each bowl I make myself feels fresh and nothing is mushy or overcooked.
This soup has gotten me out of the stickiest of colds, viruses and even the deepest winter blues. I sincerely wish it does the same for you.
ingredients:
For the stock:
1 whole chicken
1 whole bunch of celery
1 bag (350g approx) of baby cut carrots
1 yellow onion
1 whole lobe of garlic
80g of fresh ginger
1 cup fresh parsley
1 cup fresh cilantro
1 tbsp whole peppercorns
For the soup:
fresh sliced celery
boiled baby potatoes
Cooked Farfalle (Or pasta of choice)
Fresh Dill
Fresh sliced scallion
Lemon juice
Extra Virgin olive oil
Black Pepper
Chile flake
Chopped Parmigiano Reggiano
Fresh Dill
instructions:
Take your whole chicken, and using a sharp knife, separate the legs and wings. Cut the legs so you separate the drumstick and the thigh. Some pressure might be necessary to break through bones. This normal and appreciated, since the exposed bone will release a lot of flavor into the broth. I like to also cut the underside of the breast so the chest cavity is separated into two large pieces. Set aside in your stock pot
Slice your garlic in half (no need to peel) and slice your ginger. Add to your stock pot.
Fill the stock pot to the brim with cold water and then put on the heat until simmering. When achieving a slimmer turn down the heat to low and let cook for about 20 mins.
Check the temperature of the chicken. When it registers 165F, remove from heat and set aside to cool.
In the meantime, chop your celery and add to the pot along with your carrots, onion (cut into quarters), peppercorns, parsley and cilantro.
By the time your chicken has cooled down, you'll want to separate the meat, set aside in a bowl, and put back all the bones and skin into the pot.
Return the pot to the heat, uncovered and let simmer, very low and very gently anywhere between 4 to 8 hours. (If you're going for the full 8 hours, make sure you cover the pot after the 4 hour mark, so that your stock doesn't over reduce). After the first 4 hours, you'll want to taste it and season it. It usually needs about 2 tablespoons of salt.
Strain your stock and discard the veggies and the chicken bones.
On the side, in heavily salter water, boil your potatoes and cook your pasta. Store in separate containers.
To serve the soup, heat up some stock in a small pot, with some of the chicken meat, quartered potatoes, pasta and serve in a bowl, with chopped celery and scallions on top. Then cover the bowl with celery leaves, chopped dill and chopped Parmigiano. Finally sprinkle a bit more salt, lemon juice, olive oil, freshly cracked black pepper and chile flake.
