Whole Chicken Soup

By Kevin • All, Poultry, Soups • 10 Oct 2012

It seems the cooler weather is upon us and that tends to pull my menu planning toward warming soups. It can be difficult to get real depth of flavour from a soup prepared in only an hour, though the use of bone-in chicken along with previously-prepared stock brings surprising complexity. If you don’t feel like breaking down a whole chicken yourself, you can use chicken parts. Just make sure they aren’t the boneless variety.

Time: 60 minutes

Serves: 6


1 tablespoon extra-virgin olive oil
2 shallots – halved and sliced
1 large carrot – peeled and chopped
1 large stalk celery  – chopped
1 teaspoon kosher salt
1 chicken – skinned and cut into eight pieces
2 turnips – peeled and cubed
6 cups water
2 cups chicken or vegetable stock
2 teaspoons wine vinegar
3 sprigs thyme
2 bay leaves
1 cup parsley – roughly chopped
½ teaspoon fresh ground black pepper


Place a large pot over medium high heat and add the oil. Once the oil is hot, add the shallots, carrot, celery and one teaspoon of the salt, stirring occasionally for five minutes.

Add the chicken, turnip, water, stock, vinegar, thyme and bay leaves. Turn the heat to high and bring to a boil. Reduce the heat and simmer partially covered for fifteen minutes.

Remove from heat then stir in the parsley and pepper. Taste the broth to determine if the remaining salt is required. If you are using commercially prepared stock, probably not. Serve immediately.

Get the PDF and nutrition info

Leave a Reply

Your email address will not be published.