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Chicken soup

  • 2000 g Whole Chicken
  • 1 Onion, chopped
  • 1 Carrot, chopped
  • 1 Celery Stalk, chopped
  • 3000 g Water, cold
  • 4 Fresh Thyme Sprigs
  • 2 Bay Leaves
  • 1 Dried Red Chili
  • 20 g Flour
  • Black Peppercorn, ground
  • Medium-Grain Salt
  1. Simmer chicken. Position chicken breast side up in a large dutch oven. Add onion, carrot, celery, water, thyme, bay leaf, and chilis. Bring to boil, reduce to gentle simmer, cover, and cook 1 hour.
  2. Remove chicken from stock and set aside to let off heat.
  3. Thicken soup. Bring stock to boil. Skim 2 T of chicken fat from the liquid into a small mixing bowl, and combine with flour until all flour is mixed in. Add 2-3 T of stock to the bowl, and whisk together to remove lumps. Add to stock, and reduce heat to gentle simmer.
  4. Simmer stock 15 minutes, covered.
  5. Pick chicken meat off the now cooled chicken, and add to stock.
  6. Season with salt and pepper to taste.

  1. Mitzewich, John. "Chicken & Dumplings - Stewed Chicken with Thyme Crème Fraiche 'Dumplins'" Food Wishes. 29 May 2012. ↩