BASIC CHICKEN SOUP

Basic Chicken Soup image

Provided by Molly O'Neill

Time 3h

Yield 6 - 8 servings

Number Of Ingredients 13

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1 5- to 6-pound chicken, with neck and all giblets except liver
12 cups water, plus more as needed
2 medium carrots, peeled and quartered
3 stalks celery with leaves, cut in half
1 medium yellow onion, with peel, cut in half
3 sprigs Italian parsley
10 black peppercorns
2 small leeks, green and white parts, split and washed well, optional
2 sprigs fresh thyme or 1/2 teaspoon dried, optional
1 small bay leaf, optional
5 whole cloves, optional
2 to 3 teaspoons kosher salt
Chopped fresh parsley or dill, for garnish, optional

Steps:

Place the chicken in a 6- to 7-quart soup pot and add the water (it should cover chicken). Cover the pot and bring to a boil. Uncover, reduce to a bare simmer and skim foam as it rises to the surface. When foam subsides, add remaining ingredients, using only 1 teaspoon of salt. Cook chicken, turning 2 or 3 times, until meat loosens from bone, about 2 1/2 hours. Add more water during cooking if chicken is not 7/8 covered. Add salt gradually, tasting the soup from time to time.
Remove chicken, giblets and bones and set aside. Strain the soup through a fine sieve and discard vegetables. Either skim fat from soup if serving immediately or let cool thoroughly, then cover, refrigerate and skim fat when the soup is cold. Chicken can be pulled from the bones and reheated in the soup. Garnish with parsley or dill if desired.