Chicken Soup with Soup Mandel
- 3 small chickens (about 2 1/2 pounds each), each cut into 8 pieces
- 10 black peppercorns
- 2 teaspoons Diamond Crystal kosher salt, plus more to taste
- 4 medium parsnips, peeled, 2 left whole and 2 cut into 2- to 3-inch batons
- 4 medium carrots, peeled, 2 left whole and 2 cut into 2- to 3-inch batons
- 4 stalks of celery, trimmed, 2 left whole and 2 cut into 2- to 3-inch batons
- 3 large onions, peeled, 2 cut in half and 1 coarsely chopped
- 3 sprigs of dill
- 3 sprigs of flat-leaf parsley
- 3 sprigs of thyme
- 2 fresh bay leaves
- Soup Mandel, for garnish
- Produce
- Bay leaves, fresh (2)
- Carrots, medium (4)
- Celery (4 stalks)
- Dill (3 sprigs)
- Flat-leaf parsley (3 sprigs)
- Onions, large (3)
- Parsnips, medium (4)
- Thyme (3 sprigs)
- Meat
- Chickens, small (3)
- Canned Goods
- Soup mandel (1)
- Cooking & Baking
- Diamond crystal kosher salt (2 teaspoons)
- Peppercorns, black (10)
Preparation
Read recipe preparation on seriouseats.com
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Published September 10, 2012 (5 months ago).
16 people saved this recipe.
