The Best and Healthiest Chicken Soup Recipe

I make this soup every week, in a big stock pot. I heat up some in a small pot almost every day. My daughter loves it and it's a great source of vitamins, minerals, and healthy fat. Yes, chicken fat is healthy in small amounts. But that's another topic.

I use a whole chicken, a fryer type unless I can find a decent pullet. The size of the chicken depends on the size of your stock pot. Mine is rather huge so I use a 2.5 - 3 lb chicken. I prefer 3 lb but don't always find one. I place the cleaned chicken (no giblets, take off extra fat) in the pot, fill with water until about 2-3 inches from the top leaving room for the vegetables that I add later, and add kosher salt. I then put in a large spanish onion, the biggest I can find. I bring to a boil and simmer covered for about 45-60 minutes, skimming as needed, including removing the fat with a spoon. It's very important to skim or the soup will not be as appetizing.

After the 45-60 minutes, all the other vegetables are added. These are, a large carrot- the type for soup, not from bags, parsnip, celery root or turnip, parsley root, kholrabi, and sometimes celery if I don't use celery root. The leek and parsley root add the most flavor, but if you can't find them, it'll still be good. Try to get as many of these vegetables as you can. Peel and place in pot in large pieces or just halved.

It's simmered covered for another 30-40 minutes and then I add very well cleaned parsley and dill in a sachet. More simmering for another 10-15 minutes and it's done-the best chicken soup you'll ever taste.

To serve, cut up chicken and vegetables for those who like them in the soup. Of course egg noodles and Matzah balls are the nice additions, but the broth itself truly needs nothing else.