This Chicken Soup Recipe From Julia Turshen Is So Comforting

Feeling under the weather this season? Cook yourself a bowl of comfort in the form of this cozy chicken soup recipe from Julia Turshen.

What is it about chicken soup that truly soothes the soul? Perhaps it’s the warming broth, often simmered for hours on the stove. It could also be the hearty ingredients, which vary from one soup to the next and could include everything from perfectly cooked chicken and sweet carrots to zesty herbs and caramelized onions. Regardless of what that special something is, there’s no denying that a warm bowl of chicken soup can do wonders on a cold day in the Hudson Valley.

Here, cookbook author and Hudson Valley resident Julia Turshen shares this beloved family recipe from her late Aunt Renee, which she says is “unequivocally my favorite food in the world.” While the recipe requires some time to prepare (in other words, plan ahead), the ingredients themselves are simple and readily found at most supermarkets. Plus, with winter officially here in the Hudson Valley, there’s nothing quite like taking the next chilly day as a sign to whip up a batch of this scrumptious soup. Your stomach — and your family and friends — will thank you.

Aunt Renee’s Chicken Soup

Course: SoupsCuisine: AmericanDifficulty: Medium
Servings

6

servings
Prep time

20

minutes
Cooking time

3

hours 

35

minutes
Total time

3

hours 

55

minutes

This recipe for Aunt Renee’s chicken soup comes from cookbook author Julia Turshen.

Ingredients

  • One 4-lb chicken, cut into 8 pieces (2 breasts, 2 wings, 2 thighs, and 2 legs), backbone reserved

  • 1 lb chicken wings

  • 2 large yellow onions, unpeeled, roughly chopped

  • 4 celery stalks, roughly chopped

  • 1 head garlic, halved horizontally so that the cloves are exposed

  • A handful of fresh Italian parsley sprigs, stems reserved and leaves finely chopped

  • 1 Tbsp black peppercorns

  • Kosher salt

  • 8 carrots, peeled and cut into 2-in pieces

  • 3 quarts water

  • 2 parsnips, peeled and cut into 2-in pieces

  • A handful of roughly chopped fresh dill

Directions

  • In the largest pot you have, combine the chicken pieces, chicken wings, onions, celery, garlic, parsley stems, peppercorns, and 1 Tbsp salt. Add half of the carrots to the pot and cover with the water. Bring to a boil, then lower the heat to a simmer and cook, skimming off any foam that rises to the top, until the chicken breasts are firm to the touch, about 25 minutes.
  • Use tongs to remove the chicken breasts from the pot and set them aside in a bowl. Continue simmering the stock, stirring it every so often and skimming any foam that rises to the top, until everything in the pot has given up all of its structural integrity (the vegetables should be totally soft, the chicken should look well past its prime) and the stock is a rich golden color, about 3 hours.
  • While the stock is simmering, let the chicken breasts cool to room temperature, and then discard the skin, remove the meat from the bones (discard the bones), and shred the meat. Set the meat aside.
  • Ladle the stock through a fine-mesh sieve into a clean pot (or, if you don’t have another large pot, ladle it into a bowl, clean the pot you started with, and return the stock to the pot). Discard the contents of the sieve.
  • Bring the stock back to a boil and season to taste with salt (be bold, it will need quite a bit!). Add the remaining carrots and the parsnips, lower the heat, and simmer until the vegetables are tender, about 10 minutes. Add the reserved chicken breast meat to the soup and let it warm up for a minute or two. Ladle the soup into bowls, and top each with some of the chopped parsley and dill. Serve immediately.

Notes

Looking for dishes to pair with your chicken soup? If you want a multi-course meal, this wild mushroom-potato-onion tart is an ideal accompaniment, while these roasted Brussels sprouts work well as a side dish if you’re seeking an extra dose of vegetables. And don’t forget about dessert! If you’re making soup during the winter months, you can’t go wrong with a sweet ending in the form of cranberry-walnut rugelach or a slice of sticky maple pecan pie.

Plus, after savoring a cozy meal like this, you’ll be ready to take on all that winter in the Hudson Valley has to offer. Whether that means hikes with the family, ice skating at a local rink, or even just treating yourself to a spa appointment, you’ll be well-fed before venturing out for all your to-dos this season.

chicken soup
Courtesy of Chronicle Books

Related: Cookbook Author Julia Turshen on Discovering Her Passion for Food

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