This is the base for comfort food like chicken noodle and matzo ball soup, and a generations-old remedy for the common cold. For the chicken, you can either purchase a chicken already cut into parts—at the meat counter of the supermarket or in the refrigerated meat section—or you can buy a whole chicken and cut it up yourself
Serves: 8Hands-on: 15 minutesTotal: 2 hours 15 minutesDifficulty: Medium
- 4 cups water
- 4 cups chicken broth
- 1 chicken (4 lbs.), cut in 8 pieces
- 4 medium carrots, peeled and sliced
- 1 large onion, peeled and diced
- 2 stalks celery, sliced
- 1 clove garlic, peeled and minced
- 3 peppercorns
- 1 bay leaf
- ½ tsp. turmeric
- ¼ tsp. salt
- ¼ cup chopped fresh parsley
- Put the water, chicken broth, chicken, carrots, onion, celery, garlic, peppercorns, and bay leaf in a large soup pot. Bring to a boil over high heat. Reduce heat to low and simmer uncovered for 2 hours.
- Using a slotted spoon, remove the chicken from the broth and set aside until it is cool enough to handle.
- Remove bay leaf and peppercorns from soup broth and add turmeric and salt to taste.
- Remove the bones and skin from the chicken meat and discard. Chop the meat into bite-size pieces and return it to the soup broth.
- Serve soup sprinkled with parsley.