Ingredients Jump to Instructions ↓

  1. Broth:

  2. 1 (3-pound) chicken

  3. 2 1/2 quarts cold water

  4. 6 cloves garlic, peeled

  5. 4 carrots, peeled, cut into 1-inch pieces

  6. 2 onions, peeled

  7. 2 celery stalks with leaves, cut into 4 pieces

  8. 2 fresh thyme sprigs (or 1/2 teaspoon dried thyme)

  9. 1 1/2 teaspoon Kosher salt

  10. 1 teaspoon whole black peppercorns

  11. Soup:

  12. 1 cup small pasta, cooked

  13. 1 cup frozen peas, thawed

  14. 2 tablespoons fresh dill, chopped

  15. 2 tablespoons fresh parsley, chopped

  16. 1/8 teaspoon salt

  17. 1/8 teaspoon pepper

  18. chopped dill for garnish, optional

  19. chopped parsley for garnish, optional

Instructions Jump to Ingredients ↑

  1. Prepare broth: In a large stockpot, place chicken, giblets and neck. Add remaining broth ingredients and cover. Over high heat, bring to boil. Reduce heat to low; skim surface of broth to remove foam. Let simmer for 1 1/2 hours, skimming occasionally, and turning chicken. Add more water if necessary to keep chicken submerged. Remove chicken with tongs and cool.

  2. Strain broth through fine sieve or strainer. Discard celery, herbs, spices, giblets and neck. Reserve onions and carrots. Remove any excess fat from top of broth with spoon. Pull chicken meat from bones and discard skin and bones. Dice chicken and reserve.

  3. Prepare soup: In large soup pot, over high heat, place strained chicken broth and bring to rolling boil. Add reserved onions and carrots. Reduce heat to low; stir in reserved chicken meat, pasta and peas, cooking until warm. Add salt and pepper. Ladle soup into bowls and garnish, if desired, with dill and parsley.


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