This is such a hearty, warming, rustic, and delicious soup. I serve this mostly during winter to fight off the chill. I love this one-pot recipe, very economical, requires just the basic and readily available ingredients.
INGREDIENTS
For the stock
1 (3-4 pound) chicken, giblets removed
3 carrots, peeled and halved
2 celery stalks, halved
1 head garlic, halved horizontally
2 yellow onions, quartered
2 bay leaves
2-3 sprigs fresh thyme
2-3 sprigs fresh rosemary
2 teaspoons kosher salt
1 teaspoon peppercorns
12 cups water
For the soup
1 tablespoon unsalted butter
2 large Russett potatoes, peeled and chopped
2 carrots, cut into ½ inch rounds
2 celery stalks, diced
1 yellow onion, diced
1 cup frozen peas
2-3 cups shredded chicken
8 cups chicken broth
How to make Irish Chicken Farmhouse Soup
Step 1: Remove the chicken giblets and place the whole chicken into a large pot.
Step 2: Into the stockpot, add in the carrots, celery, garlic, onions, bay leaves, thyme, rosemary, salt, and peppercorns to the stockpot.
Step 3: Pour about 12 cups of water into the stockpot, enough to cover the chicken. And bring to aboil.
Step 4: Decrease the heat to low and continue to simmer for 60 to 90 minutes.
Step 5: Then, remove the chicken from the stockpot and set aside to cool.
Step 6: Once the chicken is cooled, shred 2 to 3 cups of chicken.
Step 7: Now, strain the vegetables and herbs from the stock. Discard any chicken skin and bones. Reserve 8 cups of broth for later use and store the rest of the broth in the fridge.
Step 8: Melt a tablespoon of unsalted butter in the same stockpot over medium-high heat.
Step 9: Then, saute the onion, carrots, and celery until just softened. And add in the sliced potatoes.
Step 10: Pour the reserved 8 cups of broth into the pot. Bring the stock into a low boil and decrease the heat to a simmer.
Step 11: Continue cooking for 20 minutes, then, add a cup of frozen peas and the shredded chicken. The soup is ready once the peas have warmed through.
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