No wonder so many cultures simmer up their own delicious take on chicken soup — it offers the perfect combo of protein, vegetables, and body-comforting warmth. Try a few and go global with the ultimate homey classic.
Our international soups are ridiculously tasty in any language, and they all share the same simple stock (aka liquid gold). Fire up a big batch of this easy stock as a wholesome base for Scottish Cock-a-Leekie Soup, Japanese Soba Noodle Chicken Soup, Peruvian Chicken Soup With Corn and Cilantro, or Greek Chicken Soup With Lemon and Orzo. It will yield enough broth and cooked meat for two recipes' worth of soup. (Freeze what you don't use.)
- 1 3 1/2-lb whole chicken, giblets discarded
- 1 onion (do not peel), quartered
- 2 garlic cloves (do not peel)
- 2 carrots (do not peel), cut into 2-inch pieces
- 2 celery stalks with leaves, cut into 2-inch pieces
- 3 parsley sprigs
- 2 thyme sprigs
- 1 bay leaf
- 1/2 tsp. black peppercorns
- 1 tsp. coarse salt
- 16 c. cold water
- Place chicken, breast side down, in bottom of a large stockpot. Add remaining ingredients, and bring to a boil.
- Reduce heat and simmer, turning chicken with tongs every 20 min or so and occasionally skimming foam from surface of stock, 1 hr 15 min.
- Remove pot from heat and let cool, 30 min. Transfer chicken to a bowl. When cool enough to handle, pull off meat, and discard skin and bones. Pass stock through a sieve into another spot, and discard solids. If using stock immediately, skim off and discard any visible fat; otherwise, refrigerate or freeze stock and chicken separately, and skim off fat before using.
This recipe originally appeared in the March 2017 issue of Dr. Oz The Good Life.