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Lemon & Herb Whole Chicken Chicken Soup

Yield 8

Author Olivia Tipton

Prep time

30 Min

Cook time

1 H & 20 M

Total time

1 H & 50 M

Lemmony soup with a gardens worth of herbs and rich chicken flavor.

Ingredients

To Start

• Stems from one bunch of fresh parsley, reserve the leaves
• 5 sprigs fresh thyme
• 1 tablespoon black peppercorns
• 3 each bay leaves
• 3 carrots, washed and roughly chopped
• 3 stalks celery, washed and roughly chopped
• 2 white onions, peeled and roughly chopped
• 1 bulb garlic, cut in half horizontally through the base
• 1 whole chicken, 5 lbs or less
• 1 tablespoon salt
• 3.5 quarts water, plus more if needed

To Finish

• 1 medium white onion, chopped
• 2 whole carrots, chopped
• 2 stalks celery, chopped
• 4 cloves garlic, chopped
• 2 lemons, zest removed with a vegetable peeler in long strips, reserve the rest for juicing
• ½ cup fresh lemon juice
• 1 bunch dill, chopped
• 1 bunch tarragon, chopped
• 1 bunch chives, chopped
• Leaves from one bunch of fresh parsley, chopped
• Salt & pepper

Instructions

1. In a large pot add all of the starting ingredients. Over high heat, bring to a boil, then reduce to a simmer and cook for 45 minutes to 1 hour, until chicken is cooked through. Skim the stock as needed to remove any darkly colored foam.
2. Turn off the heat. Carefully remove chicken from the pot and place on a baking sheet to cool slightly. Strain the remaining chicken stock and discard the vegetable mixture. If the volume of liquid is too low, add a bit more water.
3. Return the chicken stock to the pot and add in the chopped onion, carrot, celery, garlic and strips of lemon zest. Over medium heat return the soup to a simmer and cook until the vegetables are soft, 15 - 20 minutes.
4. While the vegetables are cooking, remove the meat from the chicken and roughly chop. Add the chicken to the soup along with all of the fresh chopped herbs. Add the lemon juice and season with salt and pepper.

Recommended Products:

Amazon Basics Enameled Cast Iron Covered Dutch Oven, 6-Quart, Blue

TUO Nakiri Knife - Vegetable Cleaver

Nutrition Facts

Calories

257

Fat

15 g

Sat. Fat

4 g

Carbs

12 g

Fiber

3 g

Net carbs

9 g

Sugar

4 g

Protein

19 g

Sodium

1037 mg

Cholesterol

71 mg

This information comes from online calculators and is provided as a courtesy and is an estimate only. Although Table Culinary Solutions attempts to provide accurate nutritional information, these figures are only estimates.

Soup, Chicken Soup, Lemon, Herbs, Dill, Chives, Paleo, Keto

Dinner, Lunch, One-pot Meals