After completing this recipe, you can recycle the chicken carcass to make another round of soup stock for another day. To do this: Cover the carcass in a pot with more stock (or just water), add a handful of chopped carrot, celery, and onion, and simmer until flavorful, sixty to ninety minutes. Leftover soup will keep in the refrigerator for three or four days or in the freezer for several months.
Ingredients
- 1 chicken (about 3 pounds), trimmed of excess fat
- 3 quarts chicken stock, or as needed
- 1 cup diced carrot
- 1 cup diced celery
- 1 cup thinly sliced leek (white and light green parts)
- ¼ cup white wine
- 5 sprigs fresh thyme
- 3 dried bay leaves
- ½ teaspoon dried oregano
- Kosher salt
- 1 cup fresh peas or frozen peas, thawed
- Snipped fresh dill, for garnish (optional)
How to Make It
- Rinse the chicken well and put in a pot large enough to leave 1 or 2 inches of space between the chicken and the walls of the pot. Add chicken stock to cover. Bring to a boil and then gently simmer until the chicken is tender throughout, 60 to 75 minutes, skimming and discarding the foam from the top as you go. Remove the chicken to a bowl and let cool. Pull the chicken meat from the carcass, discarding the skin. Chop or shred the chicken meat into bite-size pieces.
- Skim any foam and fat from the top of the chicken broth and discard. Return the stock to a simmer. Add the carrot, celery, leek, wine, thyme, bay leaves, and oregano. Season with salt. Simmer until the vegetables are tender, about 20 minutes.
- Add the peas and reserved chicken meat. Simmer until the peas are tender, about 10 minutes. Discard the bay leaves. Sprinkle with fresh dill, if desired, and serve hot.
