Basic Chicken Soup Recipe (with Video)

For the Stock
1. In a large stock pot, add in the chicken, onions, carrots, celery, ginger, garlic and peppercorns.
2. Fill the pot until everything is covered by 1-2 inches with water (but leaving enough room from the lip of the pot so it doesn’t over boil). Add in the fresh dill on top.
3. Bring the pot to a rapid boil on the stove, then reduce to low. Cover and simmer for a minimum of 1 hour. The longer you simmer, the more robust the flavor is.
4. Check in on the stock water levels from time to time, if you simmer for more than an hour, add more water as needed.
5. When the stock has simmered to your liking, remove from heat.
6. Remove the chicken and set aside. Pull meat away from the bones, and use for Chicken Noodle Soup.
7. Remove the veggies and throw away.
8. Strain the broth through a strainer to remove any large bits of chicken and veggies that may have been left behind. Strain as many times as you’d like. I recommend twice.
9. Use the broth, or freeze for a later date. Can last in the refrigerator for about 1 week in an air tight container.
For the Soup
1. Prepare egg noodles according to package directions.
2. In a pan on the stovetop, sauté onions, carrots and celery in butter. Season to taste. When the onions are slightly caramelized and the carrots are soft, remove from heat.
3. When the chicken stock is ready, assemble your soup. Add the chicken, cooked veggies and noodles to a bowl. Top with chicken broth.
4. Garnish with lemon juice and fresh dill leaves.