I dont really use a recipe for my chicken soup, but this recipe from Saveur is actually pretty close to what I do:
Some recipes for this dish use stewing chickens, but we like to use chicken thighs, which are moist and easier to serve.
4 tbsp. butter
4 lbs. boneless, skinless chicken thighs
4 ribs celery, sliced
4 carrots, peeled, trimmed, and sliced
1 small yellow onion, peeled and sliced
2 tbsp. tarragon vinegar
1 tsp. fines herbes (a blend of parsley,
chervil, tarragon and chives)
1 bay leaf
Salt and freshly ground black pepper
1. Melt butter in a large cast-iron pot or heavy-bottomed casserole over medium-high heat. Working in batches to avoid crowding the pot, add chicken and cook until well browned, 68 minutes per side. Transfer chicken to a large plate and set aside.
2. Meanwhile, bring 4 cups water to a boil in a small pot over high heat. Reduce heat to low to keep water hot.
3. Add celery, carrots, onions, vinegar, fines herbes, and bay leaf to pot with butter and rendered chicken fat, scraping any browned bits stuck to bottom of pot. Season to taste with salt and pepper and cook until vegetables begin to soften, about 3 minutes.
4. Return chicken and any accumulated juices to pot, add enough hot water to just cover chicken (about 3 cups), and bring to a boil. Reduce heat to low, cover, and simmer until chicken is tender, about 1 hour. Discard bay leaf
Heres another one that I found that I now want to try:
This combination of chicken parts, tomatoes, and mushrooms makes a wonderful meal with baked or roasted potatoes or noodles. I used chicken leg quarters, bit feel free to use bone-in chicken breasts or a cut-up chicken in this recipe, adjusting time as needed. Add a tossed salad or Caesar salad to make this a hearty, complete meal.
Yield: Serves 4
4 chicken leg quarters, about 3 pounds
salt and pepper
dried leaf thyme
1/4 cup extra virgin olive oil or canola
1/4 cup chopped onion
8 ounces sliced mushrooms
1 clove garlic, minced
1/3 cup dry white wine
1 can (14.5 ounces) diced tomatoes
1 cup chicken broth
3 tablespoons finely chopped fresh parsley
Wash chicken and pat dry. Sprinkle with salt, pepper, and thyme.
Heat the oil in a large skillet. Add the chicken and cook, turning, to brown on all sides. Remove the chicken from the pan and set aside.
Leave about 1 tablespoon of the oil in the skillet and add the onion and mushrooms. Saute, stirring, until mushrooms are tender. Add the garlic and saute for 1 minute longer. Add the wine and bring to a simmer. Simmer until tender. Add the tomatoes and chicken broth, then return the chicken to the pan. Cover and simmer for 15 minutes. Remove the cover and continue cooking for 5 to 10 minutes longer. Arrange the chicken on a platter, sprinkle with the chopped parsley, and serve with oven roasted or baked potatoes or noodles.
Hunter's chicken recipe serves 4.