Homemade chicken soup is on my list of “the ultimate comfort foods.” I think just about every culture on Earth has some variation of it. I usually have some quarts of chicken or vegetable stock in the freezer or fridge, but whenever I’m in a pinch I reluctantly use store bought. But nothing compares to homemade. A great chicken soup, for me, all starts with the broth. If you’ve never made some before, take some time to do so. I promise you won’t regret it.

I tend to fall back on my grandmother’s (mom’s side) very simple recipe because it’s what I know. The flavors are really nice and can be used in any type of meal. This makes about 2 quarts.

1 pastured skin-on chicken (or chicken parts) if the neck, heart, and kidneys are included it’s even better
1 yellow onion, cut in half (skin and all)
3 medium carrots, roughly chopped (skin and all)
4 crushed garlic cloves (skin and all)
pinch of caraway seeds
pinch of cumin seeds
1/2 teaspoon Mexican oregano
2 sprigs of dried thyme
1 bay leaf
a pinch of fresh peppercorns

1. Place the chicken (along with neck, giblets heart, and kidneys if they are available) in a large stock pot (or Dutch oven) with the onion, carrots, garlic, caraway & cumin seeds, oregano, sprigs of thyme, bay leaf, and peppercorns.

2. Pour enough cold water over everything to cover completely. Bring to a boil and then reduce the heat to a very low simmer and cover the pot. Let it all simmer for about 2 hours without taking the lid off at all.

3. Remove the chicken (it should be poached by now) and let it cool before shredding. Lightly salt & pepper the broth to taste. I tend to adjust the seasoning when I use the broth anyway, so I don’t bother with adding to much salt at this point. Strain the broth and let cool before refrigerating. If you don’t have a fat separator, then just chill it overnight as the fat will settle on top. That makes it easier to remove it the next day.

4. If you’re not planning to use the broth within a week or so, make sure you portion some in containers and freeze.

I wanted a somewhat simple chicken soup for dinner, so with the broth I just added the shredded chicken and some finely chopped kale into my Dutch oven and crush two garlic cloves, dried chili flakes, a few tablespoons of umeboshi vinegar + a piece of ginger and bring it all to a simmer. I had a lovely delicata squash, so I roasted that and voilà!! A nourishing and delicious meal.