Perfect Chicken Soup

Instructions

ONERoughly Chop 2 Carrots, 1 onion, 1 shallot,Stalks celery and 3 pieces of gingerTWORinse 3-4 pounds of chicken parts (I used breasts)Leave the skin on and bones in these add flavor!We will skim the fat laterTHREE

Place chicken in a large pot, add chopped veggies as well as:Handful fresh parsley, a lemon, 6 cloves peeled garlic,Bay leaves, salt and pepper to taste

Add enough cool water to cover chicken

Bring to a boil then simmer on low for 3 hoursFOUR

Remove solids discard everything but the chicken breasts

Allow broth to cool and place in refrigerator overnight

Your beautiful chicken stock is finished and ready for soup!FIVE:When chicken has cooled, gently pull apart with fingers

Discard bones

Save reserved chicken in a separate bowl until neededSIXDice 2 Carrots, 1 onion, 1 shallot,Stalks celery and 4 red potatoesSEVENIn a soup pot over medium heat

Add onions and cook until wilted

Add shallots and garlic and cook until golden

Add carrots, celery, potatoes and a generous sprinkling of salt & pepper

Cook for 5 minutesEIGHT

Remove stock from refrigerator

With a spoon, skim fat from surface

Pour into soup pot through a strainer

Bring soup to a boil

Add chicken back to soup along with torn up pieces of escarole

Cook soup for 2 more minutesLAST STEP!

Serve soup over your choice of noodles or rice (I used egg noodles).

Sprinkle with freshly chopped parsley and serve with a hearty bread!! I know not everyone adds potatoes to their chicken soup, but I was craving something a little more hearty. The lemon and ginger make the broth beautifully fragrant. Also, the soup can be served the same day the stock is made. I like making the stock a day before making the soup because it makes the soup much more flavorful.