Why You Should be Cooking Your Chicken Soup in the Oven | The Nosher

Name: Why You Should be Cooking Your Chicken Soup in the Oven | The Nosher
Ingredients: 2 large leeks; 7 carrots, peeled; 2 onions (leave skins on if you’re lazy, though my mother never would); 2 sticks of celery; 1 rutabaga, peeled; 1 chicken (skin off if you don’t like fat floating on top of your soup – though I personally love it); 2 cartons of chicken stock plus 1+ quart water; salt, according to how salty your stock is

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Servings: 10

Why You Should be Cooking Your Chicken Soup in the Oven | The Nosher

Ingredients

Remove All · Remove Spices · Remove Staples

2 large leeks7 carrots, peeled2 onions (leave skins on if you’re lazy, though my mother never would)2 sticks of celery1 rutabaga, peeled1 chicken (skin off if you don’t like fat floating on top of your soup – though I personally love it)2 cartons of chicken stock plus 1+ quart watersalt, according to how salty your stock is

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Instructions

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Step 1

Preheat oven to 300 degrees F.

Step 2

Place all ingredients into a large heavy-bottomed pan or Dutch oven. Ensure there’s enough liquid to cover – top up with more water if necessary.

Step 3

Bring to a boil uncovered on the stove, skimming any scum off the top. After 30 minutes, cover and place into oven. Cook for five hours.

Step 4

Once cooled, strain the soup. Discard the celery. Shred the chicken breast and cut the carrots into thick slices, then add back into the soup. Either add the leeks and rutabaga back into the soup or squeeze them through a fine strainer to release their juice, then discard the remaining pulp.

Step 5

Note: If you refrigerate the soup overnight, the fat will solidify on top, which makes it easy to remove – if you choose to. I usually do, then use it to make matzah balls.