From the story: Feasting with Friends and Gratitude for the Holiday.
My friend has prepared this soup for the past two holidays, and each time, it has been an enormous hit! I didn’t hold back from asking for seconds, even though I wanted to save room for the rest of the meal. And of course, I wasn’t shy about requesting the recipe to share with you. Paired with the gluten-free matzo balls, it could easily stand as a meal on its own!
Twice-Cooked Chicken Soup
Servings 8 people
Ingredients
- 2 medium to large onions
- 1 bundle celery
- 7 large carrots
- 4 boxes (32 ounces each box) low-sodium chicken broth Organic Trader Joe's brand if possible.
- 8 chicken backs
- 1 to 2 tablespoons fresh parsley, finely chopped
- 1 heaping tablespoon yellow miso
- 3 to 4 pieces raw chicken thighs or drumsticks
- to taste salt
Instructions
Step One.
- Roast the chicken backs on a cookie sheet at 400℉ to 425℉ for a minimum of 60 minutes.
Step Two:
- Add the roasted chicken backs to chicken broth in a large pot. Do NOT add the fat left on the cookie sheet (you can discard it or transfer it to a container to be used later for matzo balls). Add three to four stalks of celery (chopped into large pieces), three to four carrots (chopped into large pieces), and one onion (chopped into large pieces). Simmer on low heat for four hours with a very tight lid to prevent the liquid from evaporating.
Step Three:
- Remove the chicken backs and vegetables from the broth using a strainer and discard them. Add the following ingredients to the broth: the remaining carrots ( chopped to your preferred size), onion (finely chopped), and celery (finely chopped), raw chicken, chopped parsley, salt, and miso. Allow the soup to simmer for a minimum of 90 minutes with an airtight lid on the pot. Check intermittently and adjust the seasoning to your liking.
Notes
This soup pairs perfectly with our gluten-free matzo balls. It's a departure from traditional chicken soup but has been a big hit ever since my friend Robyn created it for the holidays.
