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| Classic Chicken Soup |
| Ingredients 6 cups chicken stock 4 cups water 2 whole bone-in, skin-on chicken breasts, split in half [4 pieces] 1 Tablespoon butter 1 Tablespoon olive oil 1 1/2 cups diced celery 1 1/2 cups diced yellow onion 1 1/2 cups diced carrots 1 teaspoon black pepper 1 Tablespoon finely chopped fresh thyme 1 bunch broccoli, trimmed to the bud clusters and separated into tiny florets [about 2 cups] Method In a large stockpot over moderately high heat, combine stock, water, and chicken breasts and bring liquid to a boil. Reduce heat and simmer until chicken is cooked through, about 25 minutes. Remove chicken breasts, cool, and shred meat into bite sized pieces [about 4 cups]. Strain liquid through a cheesecloth and reserve. Wipe stockpot out thoroughly and return to moderate heat. Melt butter and olive oil until foaming, then add celery, onions, and carrots. Cook, stirring, occasionally, until vegetables begin to sweat, about 10 to 12 minutes. Stir in black pepper and thyme. Cook for several more minutes, stirring frequently, until the edges of the onions begin to color. Add liquid and return to a boil. Lower heat and simmer uncovered until flavors marry and vegetables are tender, about 35 minutes. Season with salt to taste and remaining thyme and more pepper if needed. Just before serving: Remove pot from heat. Add shredded chicken and broccoli florets, allowing the soup to sit long enough so chicken is warmed through [without becoming rubbery] and broccoli is crisp-tender and beautifully colored, about 3 to 5 minutes. |