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Old World Chicken Soup

Here's how you make Old World Chicken Soup
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  • Servings: 6
  • Prep: 40m
  • Cook: 4h
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • FOR HOMEMADE STOCK
  • 4 pounds whole chicken (neck and legs and feet left on)
  • 2 medium yellow onions (1 unpeeled and quartered, 1 chopped into 1-inch pieces)
  • 2 carrots (scrubbed and cut into 2-inch pieces)
  • 2 celery ribs (cut into 2-inch piece
  • 6 to 8 large garlic clove, smashed
  • 2 teaspoons whole black peppercorns
  • 3 1/2 quarts water
  • 1 large fresh bay leaf
  • 6 parsley sprigs
  • 2 thyme sprigs
  • Salt
  • FOR THE SOUP
  • 2 tablespoons unsalted butter
  • 1 pound fresh green cabbage (8 cups chopped)
  • 4 ounces thinly sliced garlic dill pickles (around 1 cup)
  • 1/4 cup tomato paste
  • 1 tablespoon sweet paprika
  • Freshly ground pepper
  • 1/2 cup pickle juice (reserved from jar)
  • 1/4 cup chopped fresh dill, plus more for garnish
  • Sour cream, for garnish
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • TO MAKE STOCK

  • Step 1: In a stockpot, combine the chicken and neck ann legs/feet with the water, quartered onion, carrots, celery, garlic, peppercorns, bay leaf, parsley springs and thyme sprigs and bring to a boil. Cover partially and simmer over low heat for 30 minutes. Transfer the chicken to a plate. Discard the skin. Pull the meat off the bones, cut it into 1/2-inch pieces and refrigerate.

  • Step 2: Return the bones to the pot, partially cover and simmer for 1 hour, until the broth is richly flavored. Strain the broth into a clean heat proof bowl and rinse out the pot. Return the broth to the pot and boil over moderate heat until reduced to 8 cups, about 30 minutes. Season with salt.

  • FOR THE SOUP

  • Step 3: In a large saucepan, melt the butter. Add the cabbage, chopped onion and pickles and cook over moderately high heat, stirring frequently, until just softened, about 10 minutes. Stir in the tomato paste and paprika and cook for 1 minute. Add the broth and bring to a boil. Season with salt and pepper and simmer over moderate heat until the vegetables are very soft, about 20 minutes. Add the chicken, pickle juice and dill and simmer until just heated through.

We hope you enjoy this recipe!

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