HomeMade Chicken Soup

Two Professional Techniques are used here.The Chicken Breast is added toward the end of cooking to keep it moist, and most of the vegetables are added for flavor and discarded before serving

Prep Time: 15 minutes
Cook Time: 1 Hour
6 Servings

2 Large Ribs Celery
2 Carrots, Peeled
2 Onions
1 Parsnip, Peeled
3 Springs parsley
1 Whole stewing hen or chicken, about 5 pounds, Cut into 8 Pieces, Breast meat reserved
10 Black Peppercorns
2 Bay Leaves
1 Tablespoon Kosher Salt
2 Quarts Cold Water

Preparation

1: Finely Chop 2 Tablespoons each of celery, carrot, onion and parsnip and set aside; leave remaining large pieces of vegetable whole.Place Whole vegetables parsley, chicken (except reserved breast meat), peppercorns, bay leaves and salt in a large soup pot, Pour in Water.

2: Bring to a Rapid Boil; skim off any foam that rises to the surface.Lower heat to a gentle slimmer. Cook 1 Hour. Discard all cooked solids. Strain Soup into a smaller soup pot.

3: Halve Chicken Breast Horizontally. Bring Soup Back to Boil. Add chicken and chopped vegetables; cover and remove from heat. Allow to sit 10 to 15 minutes, until chicken is cooked through and vegetables are under.

4: Remove chicken breasts from stock, cut into strips and return to both. Reheat soup and serve.