chicken soup

watch a step by step on how to make this in the highlights section of my instagram

ingredients

• 1 whole chicken, cut in pieces

• 1 tablespoon of grapeseed or olive oil

• 1/2 onion chopped

• 3 garlic cloves smashed

• 2 leeks, light green and white parts chopped into 1” pieces

• 7 carrots, peeled and cut into 1” pieces

• 5/6 parsnips, peeled and chopped into 1” pieces

• 1 large or 2 small celery roots, peeled and cubed

• 5 celery stalks chopped into 1/2” pieces

• 2 teaspoons of turmeric

• 2 teaspoons of ground white pepper

• 1 tablespoon kosher salt

• 1 bunch of dill

• 1 bunch of parsley

1. In a large pot, preferably cast iron, heat grapeseed oil over moderately high heat. Season chicken pieces all over with salt and pepper and sear skin side down first. After searing on second side add onions, leeks and garlic turn heat down and scrape up all the brown bits. Once onions are translucent, add all ingredients except for the dill and parsley. Add water to cover all ingredients and bring to a boil.

2. Bring soup down to a simmer and skim off all foam. Tie the dill and parsley together and set in the soup. Cover pot with lid, but not completely, so that some steam can escape and let cook at a low simmer for 2.5-3 hours.

3. Take the chicken out and discard bones and skin. Check broth for seasoning and serve the soup with chicken and noodles.