A Recipe and a Lesson: Beyond a Bowl of Chicken Soup
By Emma Restuccia
When I was young, my mother’s chicken soup was one of those recipes I thought I’d never be able to make. Perhaps I was intimidated by what I saw as the perfect dish, the ability to transform a jumble of ingredients into the harmony of a wholesome meal. Or perhaps the thought of throwing a whole chicken into a pot and expecting anything edible to emerge was too far.
As I helped my mother with this recipe time and again and observed her at her craft, and now that I have my own home, I’ve been able to recreate this soup that has become more than just food, but an act of patience, love, and service. I’ve learned not just to make a decent meal from her, but learned her legacy of hospitality while discovering a part of my own Italian heritage. More than just food for the body, the simplicity, care, and accomplishment of this meal gives a certain satisfaction to the spirit. Rightly has the phrase been coined “Chicken Soup for the Soul.” This wholesome chicken soup was always one of the best meals, especially during the moody Midwest winter months.
Though simple enough to memorize and adapt, it requires some planning ahead because of its long cooking time. Leisurely, as I like to think of it. My mother would simmer her ingredients all day - anywhere from 3 to 10 hours, even sometimes overnight. The longer you boil, the stronger, more flavorful, and more concentrated the broth becomes. So it is perfect to start in the morning to enjoy in the evening.
Minimalistic and affordable ingredients - a whole chicken, fresh vegetables like carrots, celery, and onions - make this soup homely yet beautiful. I usually snag a whole chicken anywhere from 3-8 pounds for a deal at Aldi (95 cents per pound, anyone?), and throw in whatever other vegetables I may have on hand (squash, mushrooms, leeks, etc.) It’s adaptable and provides for bountiful leftovers. We’ve also added pastina - miniscule round pastas - at the end to make it chicken noodle soup. It is perfect for the small kitchen because of the minimal equipment and space required.
This recipe is one that perfects over time. It usually gets better each time it is made and with practice. I hope you can find joy in the process and the finished product. And I hope, besides finding comfort for the body, you can nourish the soul and learn hospitality through the simple labor and patience this dish teaches.
Below is the recipe as I learned it, with slight modification. I hope you can slow down and rest while this soup simmers to perfection.
Ingredients:
1 4-8lb whole chicken, rinsed
Water - enough to cover chicken in the pot
6 carrots, whole, or cut into halves or thirds, depending on size
6 stalks of celery, cut into thirds
2 yellow or red onions, quartered
1 Tbs whole peppercorns
1½ Tbs salt, more to taste
Pecorino Romano cheese for serving
Optional herbs: Parsley
Optional vegetables: mushrooms, leeks, sweet potatoes, or any other vegetables you may have on hand
Optional: pastina, or “little pasta”
Directions:
Combine the chicken and water in the stockpot. Add chicken to stockpot and add enough water to cover the chicken. If your pot is too small to accommodate the whole chicken, you can cut into pieces.
Bring to boil on high heat.
Skim the soup. Between the first 30 minutes and 1 hour of boiling, fat, scum, and foam will rise to the top of the soup. Skim with a large spoon and discard.
Reduce heat to a simmer after skimming is complete. Add the vegetables, parsley, salt, and peppercorns, and cover with lid.
Simmer for anywhere from 3 to 10 hours. This long, slow simmer will create the rich broth. Some water will evaporate during this time.
Drain the soup. After desired cooking time is complete, carefully drain the soup through a colander over a large bowl. Return broth to pot, along with any of the strained vegetables if desired.
Once chicken is cooled, pick apart meat from bones and return meat to broth. Discard bones and any unused vegetables.
At this point, you can re-boil the broth and add further vegetables, such as potatoes, if desired. Also add noodles or pastina at this point to the boiling broth and cook according to package instructions.
Top with the pecorino, and don’t forget to say Grace.
