Nourishing Chicken Broth: A Recipe Rooted in Tradition

To me, chicken soup or stock is the cornerstone of my kitchen. Every Sunday, I make it like a ritual. If there's a smell that embodies healing, it’s the smell of chicken soup. It's a comfort food that brings back cozy winter memories, and it's a base for countless soups, stews, and sauces. Proven to support gut health, it's also a staple in many households during cold and flu season. Plus, it’s packed with natural collagen, which is essential for healthy skin, ligaments, tendons, and bones. For me, chicken soup is an all-around nourishing food and a must-have in any kitchen.

This dish has roots in many cultures, and there’s a cherished story in our family: my grandmother once brought chicken soup to a family friend in the hospital, and to this day, they swear it’s what helped them recover! If there’s one thing I believe every kitchen should have on standby, it’s chicken soup or stock. Today, I’m sharing my version, which is not only delicious but also a robust base for other dishes.

The Recipe

Chicken soup can be made in various ways, but the base is always the same. My recipe is inspired by the Hungarian tradition, using the chicken's carcass, neck, feet, and giblets (heart, liver, gizzards) to create a rich, flavorful broth. I also include a mix of vegetables like carrots, celeriac, parsley root, and parsnip. You can serve this soup with vermicelli noodles and parsley, as is traditional in Hungary, or make an Asian-style soup with the broth. You’ll need a large pot to make 1.5 to 2 liters of soup.

Ingredients (For 1.5 – 2 liters of Broth)

• Chicken Innards: Ask for the carcass, neck, feet, and giblets (heart, liver, gizzards). You can also add a chicken breast on the bone for extra meat.
• Vegetables: Use whatever you have on hand, but for the best flavor, I recommend 3 medium carrots, 1 large celeriac, 1 large potato, 2 white onions, 3 spring onions, 1 head of garlic, 2 medium parsnips, 2 celery sticks (optional), half a cabbage, and a zucchini.
• Herbs: 2 bay leaves, 1 bunch of parsley, a small bunch of thyme, celeriac leaves, and coriander (optional).
• Spices: 1 tablespoon of black peppercorns, 1 teaspoon of cumin seeds, 1 teaspoon of chili flakes (optional).
• Salt: A handful of flaked Maldon salt or 3 tablespoons of Himalayan pink salt.
• Filtered Water: Important for a clean, pure broth.

Method

1. Prepare Ingredients: Wash the chicken parts and drain. Wash all the vegetables thoroughly. I leave the skins on for added nutrients unless serving as a whole soup, in which case you can remove the skins. Cut the onions and garlic head in half. Wash the herbs.
2. Layer Ingredients: In a clean pot, layer half of the herbs at the bottom, followed by the chicken parts, then the vegetables. Add the spices, salt, bay leaves, and remaining herbs on top. Fill the pot with filtered water and bring to a boil over high heat.
3. Simmer: Once boiling, reduce the heat to the lowest setting and simmer for 2.5 hours. Turn off the heat and let the soup cool slightly to allow the flavors to meld.
4. Strain and Serve: Strain the broth into another pot, discarding the herbs, bay leaves, and chicken bits you won’t use. If serving as soup, layer pieces of chicken breast, vegetables, vermicelli noodles, freshly cut parsley, and chili flakes in a bowl, then ladle over the broth. If using the stock later, strain and store it in a clean pot.

Asian-Style Chicken Soup

For an Asian twist, try my recent recipe: use buckwheat noodles, tamari sauce with chili flakes, fresh coriander, lime juice, steamed pak choi, and a fried egg. Layer it all up, pour over the broth, and enjoy!

Bon appétit!