Perfect Chicken Soup
By: chatN'chow
Published: Wednesday, October 13, 2010 - 11:15am

Ingredients




Stock
2 Carrots
1 onion
1 shallot,
2 stalks celery
3 pieces of ginger
4 pounds of chicken parts
1 handful fresh parsley
1/2 a lemon
6 cloves peeled garlic
2 bay leaves
salt and pepper to taste
Soup
2 Carrots
1 onion
1 shallot
2 stalks celery
4 red potatoes

Preparation

1 ONE: 2 Roughly Chop: 2 Carrots, 1 onion, 1 shallot, 3 Stalks celery and 3 pieces of ginger 4 TWO: 5 Rinse 3-4 pounds of chicken parts (I used breasts) 6 Leave the skin on and bones in – these add flavor! 7 We will skim the fat later 8 THREE: 9 Place chicken in a large pot, add chopped veggies as well as: 10 Handful fresh parsley, ½ a lemon, 6 cloves peeled garlic, 11 Bay leaves, salt and pepper to taste 12 Add enough cool water to cover chicken 13 Bring to a boil then simmer on low for 3 hours 14 FOUR: 15 Remove solids – discard everything but the chicken breasts 16 Allow broth to cool and place in refrigerator overnight 17 Your beautiful chicken stock is finished and ready for soup! 18 FIVE: 19 When chicken has cooled, gently pull apart with fingers 20 Discard bones 21 Save reserved chicken in a separate bowl until needed 22 SIX: 23 Dice: 2 Carrots, 1 onion, 1 shallot, 24 Stalks celery and 4 red potatoes 25 SEVEN: 26 In a soup pot over medium heat: 27 Add onions and cook until wilted 28 Add shallots and garlic and cook until golden 29 Add carrots, celery, potatoes and a generous sprinkling of salt & pepper 30 Cook for 5 minutes 31 EIGHT: 32 Remove stock from refrigerator 33 With a spoon, skim fat from surface 34 Pour into soup pot through a strainer 35 Bring soup to a boil 36 Add chicken back to soup along with torn up pieces of escarole 37 Cook soup for 2 more minutes 38 LAST STEP! 39 Serve soup over your choice of noodles or rice (I used egg noodles).   Sprinkle with freshly chopped parsley and  serve with a hearty bread!!  I know not everyone adds potatoes to their chicken soup, but I was craving something a little more hearty.  The lemon and ginger make the broth beautifully fragrant.  Also, the soup can be served the same day the stock is made.  I like making the stock a day before making the soup because it makes the soup much more flavorful.