Classic Chicken Soup
Servings
6-8people
Servings
6-8people
Ingredients
Instructions
  1. Place the chicken, carrots, celery, onions, fennel, bay leaf, garlic, and parsley stems in a large soup pot and cover with cold water by 1 in/2.5 cm. Bring to a boil over high heat, then turn the heat to low. Gently simmer, partially covered, skimming off any foam that accumulates, until the chicken is very tender and falling off the bone, 1 to 1-1/2 hours. You want the soup to roll along at the gentlest simmer. If it starts to bubble too vigorously, nudge the heat down a little.
  2. Remove the chicken and vegetables from the pot and transfer to a cutting board. Strain the broth through a fine-mesh sieve into a large bowl. Return the strained broth to the pot; discard the parsley stems and bay leaf. Using your fingers, remove the meat from the bones and roughly chop. Slice the vegetables into bite-size pieces and return them to the pot along with the chicken meat. Season with salt and pepper.
  3. Divide into bowls and top with chopped parsley. Serve hot with lemon wedges for squeezing, if desired.