Homemade Rich & Hearty Chicken Soup with Pureed Vegetables and Fresh Herbs Recipe
A hearty and comforting homemade chicken soup made by simmering a whole chicken with fresh vegetables and herbs. The vegetables are pureed to create a rich broth, and tender shredded chicken is added back in for a satisfying meal perfect for chilly days and family gatherings.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 8-10 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Chicken and Broth Ingredients
- 1 small chicken (3 ½ to 4 pounds), whole or cut into quarters
- 11-12 cups cold water
- 2 teaspoons kosher salt
- ¼ teaspoon white pepper (or freshly ground black pepper)
Vegetables and Herbs
- 3 stalks celery, cut into ¾-inch chunks
- 3 medium carrots, peeled and cut into ¾-inch chunks
- 1 large parsnip, peeled and sliced into ½-inch rounds
- 1 large yellow onion (or two small), peeled and cut into large chunks
- 1 medium purple topped turnip, peeled and cut into large chunks (can substitute with a similar root vegetable)
- 1 large bunch parsley, divided (¾ roughly chopped including stems for soup, remaining leaves chopped for garnish)
Instructions
- Prepare the Pot: Place the whole chicken into a large heavy soup pot or Dutch oven. Add the celery, carrots, parsnip, onion, turnip, roughly chopped parsley (including stems), salt, and pepper around and on top of the chicken so everything fits comfortably.
- Add Water: Pour in 11-12 cups of cold water, just enough to barely cover the contents. The whole chicken may initially stick out above the water level.
- Simmer and Submerge Chicken: Bring the heat to medium and simmer for 30 minutes. Use a wooden spoon to gently press on the chicken’s backbone to submerge it fully into the liquid.
- Boil and Reduce Heat: Increase the heat to high and bring the soup to a boil, watching closely to prevent overflow. Once boiling, partially cover the pot and reduce heat to the lowest simmer setting to keep a gentle bubble. Cook for 1½ hours until the chicken is tender.
- Remove and Shred Chicken: Turn off the heat and transfer the chicken to a large plate. Remove and discard bones, skin, and cartilage, then shred the meat using forks or hands, ensuring no bones remain.
- Skim Fat (Optional): Use a tablespoon to carefully skim off the fat that has risen to the surface of the soup, removing as much or as little as preferred.
- Puree Vegetables: Make sure no bones remain in the pot. Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, puree in batches using a blender or food processor.
- Reincorporate Chicken and Reheat: Add the shredded chicken back into the pureed soup. Reheat gently if necessary until hot throughout.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with the reserved chopped parsley leaves. Serve immediately and enjoy.
Notes
- For substitution of purple topped turnip, consider using rutabaga or a similar root vegetable.
- Skimming fat is optional depending on preference for soup richness.
- The soup can be stored refrigerated for up to 3 days or frozen for longer storage.
