Chicken soup is the definition of comfort. Yet, I have never been a fan. Perhaps it was the overly salty canned soups or the watery diner versions that turned me off. However, when I experienced heaven packed into homemade chicken broth, my tastebuds shifted. I don’t remember why I decided to boil chicken carcasses one sunny, fall afternoon 12 years ago. After all, purchasing boxed broth would have been a breeze. Whatever the reason, the experience changed my view of broth, and chicken soup forever.
This recipe is not difficult, but it is time consuming. So, turn on some music and let the comforting aromas fill your home. I guarantee the time it takes is worth it.
For the Broth (Makes about 15-16 cups broth)
Ingredients:
2 Chicken Carcasses (leftover from 2 rotisserie chickens, or beer can chickens, or roasted chickens)
1 fennel bulb
2 small onions, quartered
3 carrots, cut into 1” chunks
4 celery stalks, cut into 1” chunks
8 parsley branches
4 thyme twigs
2 rosemary twigs
2 bay leaves
water
1 tbsp kosher salt
Step 1: Place the chicken carcasses in a large dutch oven.
Step 2: Separate the stalks and fronds from the fennel bulk. Set half of the fronds on the side for your herb bouquet. Cut the stalks into 1” chunks and add them to the pot. Remove the outer layer of the fennel bulb, cut it into 4 pieces and add it to the pot. Save the best, inside part of the fennel bulb for another use. Save the remaining fronds for garnish.
Step 3: Add the carrots and celery to the pot.
Step 4: Using cooking twine, tie the fennel fronds, parsley, thyme and rosemary together into a bouquet. Add it to the pot.
Step 5: Add the bay leaves to the pot.
Step 6: Fill the pot with water to 2” below the top of the pot.
Step 7: Add Salt to the pot.
Step 8: Bring the pot to a boil over high heat, then reduce to a low simmer and cook, covered for 3-4 hours, stirring every 30 minutes.
Step 9: Remove pot from heat and cool slightly.
Step 10: Remove the carcasses, fennel, carrots, celery, herb bouquet and bay leaves and discard.
Step 11: Strain the broth through a fine mesh strainer. Cool to room temperature. Skim fat from the top.
For the Soup:
Ingredients:
2 tbsp extra virgin olive oil
1 large onion, finely chopped
2 garlic clove, whole
4 carrots – sliced into 1/8” thick rounds
4 celery stalks – sliced into 1/4” thick, including leaves
15-16 cups chicken broth
2 cups shredded chicken
2 cups dry orzo
Kosher Salt
Fresh Ground Pepper
Step 1: Heat oil over medium heat in a large dutch oven. Add onion and garlic cloves, sprinkle with 1/2 tsp salt, and cook until translucent, about 5 minutes, stirring occasionally.
Step 2: Add carrot and celery and 1/2 tsp salt, cook for about 5 minutes, stirring occasionally.
Step 3: Add broth and scrape any browned bits off the bottom of the pan. Bring to a boil
Step 4: Add dry orzo and 1 tsp kosher salt to the boiling soup and cook for 10 minutes (adjust cooking time according to orzo package directions).
Step 5: Reduce heat to a simmer, add shredded chicken and cook for 5 minutes to let flavors combine.
Step 7: Season with Salt and Pepper to taste. Garnish with fennel fronds if desired.
Step 8: Enjoy!
If you like this recipe, check out our No Bean Chili and our Easy Baked Ziti recipes!
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