- 1 (5-lb) roasting chicken, meat-only/skinless, cut into pieces (the meat counter attendant can help you!)
- 1 large yellow onion, peeled and quartered
- 1 small onion, diced (*reserve)
- 3 carrots, peeled and halved
- 3 carrots, diced (*reserve)
- 2 stalks celery with leaves, cut into thirds
- 2 stalks celery, diced (*reserve)
- 10 sprigs fresh parsley
- 8 sprigs fresh thyme
- 10 sprigs fresh dill
- 6 cloves garlic, peeled and cut in half crosswise
- 1 ½ tsp kosher salt
- 1 tsp whole black peppercorns
- Place the chicken, onions, carrots, celery, parsley, thyme, dill, garlic, and seasonings in an 8-10 quart stockpot. Add 4 quarts of water and bring to a boil.
- Simmer, uncovered, for 2 hours.
- Use a colander to strain all contents over a large bowl to collect the chicken stock you have just made. Reserve the stock.
- Discard the solids, except for the chicken. Once the chicken has cooled, remove all of the meat and reserve in a bowl. Discard the bones.
- Put the stock pot back over medium heat and add the diced onions. Stir for 3 minutes.
- Add the diced carrots and celery, stirring and sautéing for 7 minutes.
- Add the reserved stock, and bring to simmer. Once simmering, add the pulled chicken meat. Cook on low for 10 minutes.
- Cook for 10 minutes.
- Add-Ins: 3 sprigs of rosemary, thyme and parsley (these herbs work best when added just before serving the soup). Cooked barley or rice (for a more filling bowl of soup).
- Storage: Can be cooled and frozen for up to 3 months.
- Calories: 287
- Carbs: 6.3g
- Fat: 9.0g
- Sat Fat: 2.5g
- Fiber: 1.5g
- Sugar: 3.0g
- Protein: 29.5g
- Sodium: 426mg
This recipe was developed by the Tufts Medical Center Department of Nutrition.