Easy Modern Style Homemade Chicken Soup
1 large white onion
4 large carrots
3 large celery stalks
1 bunch of fresh parsley
2 bay leaves
1 teaspoon dry tarragon
1 teaspoon dry dill
1/2 teaspoon dry thyme
1 teaspoon Kosher salt (to start)
1/2 teaspoon finely ground white (or black) pepper
2 quarts of water or chicken stock
2 teaspoon flavorless cooking oil
2 pounds average sized chickens thighs (preferably with bone and skin on)*
1/2 cup uncooked Israeli couscous
Clean and peel carrots, chop into smaller dice. Imagine the pieces on your spoon eating to judge size you prefer. Scrub and chop dice celery. Set carrots and celery aside. Peel and dice the onion into a medium to small dice. Chop the parsley fine including the stems. If you don't like chopping the stems, then take the stems into a bunch and tie with cotton kitchen twine for easy removal. The parsley stems add a lot of heartiness to add to the finished soup.
I prefer to use the chicken thighs with the skin and bone in. *If you use boneless and skinless thigh, then you can cut those into bite-sized pieces before adding to the soup base. Add the chicken to the pot and over a very low flame heat to a simmer for 60 minutes minimum.
Check for flavor. This is where you can adjust the salt and pepper. If you've used the bone in chicken thighs, remove them from the pot and cut or shred the meat to small pieces.
If you want a heartier broth, let is simmer lid off a bit at this point to reduce the volume.
|Sweating the carrots, celery, onions and herbs|
I can be lazy or in a hurry cook some days so I often just add the uncooked Israeli couscous to the stock pot and cook for about 10 minutes. I find that adding the couscous works fine because the larger Israeli type stays round and firm and doesn't cloud the broth. Any other soup noodle or rice should be cooked separately and just added to the bowl before ladling in the soup.