Name: Fully Loaded Chicken Soup
Yield: Serves 6–8
Ingredients: 3 lb chicken, whole bird or bone-in, skin-on breasts; Kosher salt and freshly ground black pepper; 3–4 tablespoons butter; 1 bunch fresh dill or flat-leaf parsley, big handful of pea shoots or fennel fronds, and/or other delicate greens of choice, roughly chopped; 2–3 cups cooked rice and/or cooked broccoli florets or other vegetables (optional); 4 quarts water or good-quality unsalted chicken bone broth, or a combination; 2–3 medium yellow onions, finely chopped; 1–2 cups dry white wine; Freshly grated nutmeg, for seasoning; Butter-soaked toasted crusty bread, for serving; ½ cup extra-virgin olive oil; 1 fennel bulb, about 1 lb carrots, and/or 3–5 celery ribs, finely chopped; 1–2 tablespoons runny honey; 1 lemon, halved; Grated Parmesan cheese, for serving

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Flavors from the Farm

By Emma Hearst

Published 2024

About

For the dish that makes any home smell better, enter chicken soup. The chicken and the mirepoix serve as a soul-warming soup base for any nutrient-dense green or vegetable. Pea and sunflower shoots and petite broccoli florets are among some of the best end-of-soup add-ins. Stirring them in just before the soup comes off the heat makes their sweetness blossom in the broth. Fresh herbs and vegetables are the only suitable ones to use—never dried or frozen, as their flavor is a bit muddied. My