Recipe courtesy of JIFA.
Serves: 1 person per ½ lb of bone in chicken
Prep Time: 45 minutes
Cook time: 30+ minutes per lb of bone in chicken
- 1 large kosher heritage chicken, whole or cut up
- 4-5 chicken feet (optional)
- 1 pinch of dried thyme
- 1 head of garlic – 1/2 peeled and 1/2 minced
- 1 yellow onion
- 1 quart chicken, beef, or vegi stock
- 1 teaspoon dried thyme
- 3/4 pound carrots – roughly chopped
- 3/4 pound celery – roughly chopped
- 3/4 pound cauliflower – roughly chopped
- 3/4 pound russet potatoes – roughly chopped into large pieces
- 3/4 pound parsnip or celery root – peeled and roughly chopped
- 1 head of fresh parsley – minced
- 1 bunch of fresh thyme leaves or minced fresh dill
- Fully cooked noodles or rice (optional)
The best chicken soup is best made with large older birds. Purchase a large heritage roaster for the most flavorful and satisfying soup. Add chicken, chicken feet, onions, peeled garlic, and chicken stock to soup pot. Add water to cover and bring pot to a boil. Turn heat to low and keeping at a rolling boil for about 90-120 minutes, or until until meat is fully cooked.
Remove chicken from pot and remove meat from bones. Return bones to the pot, add minced garlic, dried thyme, and veggies to the soup. After cooking for another 90 minutes, remove bones and feet from from pot and put meat back into the soup along with the parsley and other fresh herbs.
Serve hot soup with noodles or rice or your choice.