Handed down from generation to generation, onions make this recipe the quintessential recipe for a comforting and healing soup. I usually roast a whole chicken and use the carcass for the soup.
Course Main Course
Prep Time 20minutes
Cook Time 2hours
Optional: Make a day ahead for flavors to meld 1day
Author Lillian Lake
Large stovetop pot
Strainer or cheesecloth
3lb (1.36kg)Fresh or thawed roasting chicken
8 cups (1.9L)WaterSome liquid may boil off, add more to make 8 cups (1.9L)
4large stalksCeleryUse the leaves, too, if you have them
4sprigsHerbsAny combination of rosemary, thyme, and sage
1tbsp (5ml)SaltUse as much as you prefer
PepperUse as much as you prefer
I use a whole roasting chicken. After the carcass is picked nearly clean, put the meat aside for other dishes, reserving some to add to the finished broth.
Add the carcass to a large pot. Cover. This usually takes at least 8 cups of water. Cut the onion in quarters, dice the celery and carrots and add to the pot. This is a good time to add fresh herbs such as thyme and rosemary. Dried can be used as well, A nice Italian mix works perfectly. Now add 6 garlic cloves, and salt and pepper to taste. Cover the pot and bring to a boil over high heat. Once boiling, turn down to a simmer and cook for 1 1/2 - 2 hours. A good test to know if it's cooked enough is to remove a bone and blow on it. If it turns white, your broth is done.
Drain the contents of the pot carefully into a colander you've set in a large bowl. If you want a clear broth, proceed to strain the resulting broth in a fine mesh strainer or cheesecloth.
This broth can be sipped hot "as is" or reheated with more vegetables. I cook quinoa, pasta, or rice separately and serve separately. These ingredients can get soggy when stored for later use. Each person can then also take as much as they like or none at all.
This broth freezes really well which makes it an excellent choice to make ahead for future meals or to use the broth as an added flavor for other dishes.