• 3 - 4 lbs. chicken scraps, wings tips, bones, or a 3 1/2 lb whole fresh or frozen chicken (washed and cleaned)
• 5 cups cold Chicken Stock (boxed, canned or homemade (see below)
• 2 large carrots, peeled and diced
• 1 medium yellow onion, diced
• 2 celery ribs, diced
• 1 large leek (white part only), diced
• 2 garlic cloves, minced
• 10 tbsp unsalted butter or schmaltz **SEE COOKS NOTE 1**
• 2/3 cup all-purpose flour
• sea salt
• freshly ground black pepper
• shavings of fresh Parmesan cheese, to serve
• a small handful of finely shredded fresh flat-leaf parsley, to serve
1. Remove the string and any giblets from the chicken. Soak the (bird or chicken parts) in a bowl of cold water
for 10 minutes, so there will be less scum on the surface of the stock.
2. Drain the chicken or parts and put it in a large, heavy pot. Pour in the stock and about 4 pints of cold water
to cover the bird, then add a pinch of salt. Bring to a boil over high heat. Immediately skim off any fat and
scum, then turn the heat down and simmer uncovered for 1 hour and 15 minutes. Remove from the heat and
let the chicken cool in the liquid.
3. Lift out the bird or parts. Strain the stock, measure about 8 cups, and set aside; reserve the remaining stock
for blanching the vegetables. Take the chicken meat from the bones, discarding the skin. Break the meat into
large shreds with your fingers. Set aside.
4. Pour 2 cups of the unmeasured stock into a medium saucepan, add a pinch of salt, and bring to a boil. Add the
carrots, onion, celery, and leek. Bring back to a boil and blanch for 2–3 minutes until just tender. Drain in a
colander set in a bowl to catch the blanching liquid.
5. Mix the blanching liquid with the measured stock in a clean saucepan and bring to a boil. Add the garlic. Boil for
15–20 minutes to reduce to about 5 1/2 cups. Turn the heat to low and keep the stock hot.
6. Make the velouté sauce in a large, heavy saucepan. Melt the butter or schmaltz over medium-high heat, sprinkle
in the flour, and stir to make a roux. Gradually beat and whisk in the reduced hot stock. Bring to a boil and simmer,
whisking, for about 5 minutes. Add the shredded chicken and vegetables to the sauce and heat through gently.
Taste and correct the seasoning, and add a little extra stock if the soup is too thick. **SEE COOKS NOTE 2**
7. Serve topped with shavings of Parmesan, shredded parsley, and freshly ground pepper.
**COOKS NOTE 1 **
1. How to make Schmaltz or rendered chicken fat.
**COOKS NOTE 2 **
1. Chicken Soup Recipe - Tips To Make It Perfect
a. The best chicken soups have a silky consistency, which comes from making a smooth "velouté" sauce with the stock—the French word
velouté means silky smooth or "velvety".
b. Cook the butter or schmaltz and flour, stirring constantly with a wooden spoon, for 4–5 minutes until the mix becomes a light golden
paste or roux. Take your time, the flour must be thoroughly cooked (golden) or it will taste raw in the finished soup.
c. Add stock to the roux a ladle at a time, beating vigorously to blend it in after each addition. Beat with the spoon at first, then change to
a whisk once the sauce becomes more liquid. This gradual addition of stock is the secret of a silky, smooth sauce without lumps.
d. After simmering and whisking for 5 minutes, the flour will be thoroughly cooked and the sauce will have a velvety, pouring consistency.
e. Your soup is now ready for any additions of chicken, vegetables, cooked noodles or dumplings.