To me, this is what home smells and tastes like.
1 gallon water
2 ½ cups organic chicken broth
3T kosher salt plus more to taste
1 whole organic chicken
1 onion, peeled and left whole
plus 1 onion, chopped
1 bunch parsley
1 turnip, left whole
10 celery stalks
10 medium sized carrots
fresh cracked pepper to taste
*fennel pollen optional
Before you start, separate a large bunch of parsley in half. Take one long stem of one bunch and carefully tie that half bunch together into a bundle. Set aside.
In an extra-large pot, add water, chicken, 2 whole carrots, 4 whole celery stalks, whole onion, whole turnip, the tied bundle of parsley, and 1 ½ T salt.
Bring to a boil.
Once boiling, turn heat down to low, cover and let simmer for an hour or until chicken is cooked.
While broth is simmering, chop carrots, celery stalk and remaining parsley. Set parsley aside for garnish.
Once chicken is cooked, turn off heat and let sit for 10-15 minutes. Then, remove whole chicken to a separate bowl to cool. Remove the whole carrots, celery stalks, onion, turnip and parsley from broth and discard.
Strain the broth through a colander into another pot to remove any excess fat.
Pour the strained broth back into the original pot and add the 2 ½ cups of organic chicken broth. Add the remaining kosher salt. Plus more to taste if needed.
Remove chicken meat from bones and pull apart with fingers to shredded size desired.
Add shredded chicken, chopped carrots, celery and onions to broth and let simmer for another 15 minutes until the carrots are cooked.
Slice lemons in quarters.
Ladle soup into soup bowl and garnish with parsley and fennel pollen if wanted. Serve with ¼ lemon on side to squeeze before eating.
Here’s to good health!