Re-intros are still going strong…slowly, but surely. Although this past week was rough, I was able to re-introduce cocoa powder and pumpkin seeds, and played around with my spiralizer again, making zucchini noodles and drowning them in my freakishly good lemon-herb tahini (recipe can be found here!). I threw in more delicious ingredients, like peas, Kalamata olives, and avocado for an unbelievable cold “noodle” salad. I also did manage to make my amazing chicken soup. Chicken soup so good, you can feel your soul being nourished with each bite.

I don’t mean to brag, but since AIP has forced me to make more pantry items from scratch, I’m really starting to perfect my stock-making. Each pot I make is better than the last, and yeah, I do a little happy dance in my kitchen when no one is watching. I made this soup a few months ago for some friends when they both contracted a nasty cold from their newborn girl. Both mom and dad being sick with a newborn can’t be fun, so I figured what better way to soothe their ailments than with a pot of homemade chicken soup! Our friends loved the soup so much, they were talking about it for weeks! I’m convinced chicken soup is a cure-all, and my secret ingredient is a force to be reckoned with. Lucky for you, I’ll share my secret weapon because it’s too good and too simple not to share, and it will forever change your soup game. And the secret ingredient is….drum roll, please….dill! Yup, dill weed. Good old fresh dill, as in dill pickles, as in that green herb you see on lox. It’s rich, buttery, lemony, floraly all at the same time. It’s brilliant, and it pairs magnificently with chicken.

I made my homemade vegetable stock, as per my usual, then I roasted my chicken separately, which is my trick for keeping the meat tender and juicy. I’m not a fan of dark meat, so I always make my soups with the breasts, but you can use whatever parts of the bird you prefer. Depending what’s on sale at the store, I will either buy bone-in, skin-on breasts, or boneless, skinless breasts; either will work perfectly, only the cooking method will vary slightly. If you’re using bone-in, skin-on breasts, you can roast these on a sheet pan in the oven at 350 F for about 40-50 minutes, or until the internal temperature reaches 165 F. The skin and bone help keep the meat moist, so they are less likely to dry out. If you’re using boneless, skinless breasts, you’ll want to braise these in a Dutch oven, with the lid on, for about 45-60 minutes on a low 300 F. Because the meat isn’t protected by a layer of fat to keep all the juices inside, the Dutch oven allows the meat to braise in its own juices and remain tender. In both methods, the meat is seasoned the same with salt, black pepper, and dried rosemary. And when the chicken is finished cooking, pouring the roasting juices into the soup gives the soup that finishing, robust umami; of course, the juices from the bone-in, skin-on breasts will have more schmaltz (pure chicken fat) than its boneless, skinless counterpart, but it’s up to you to decide what to do with that liquid gold.

Mandy’s famous chicken

soup

For the chicken:

1 lb. chicken breasts, bone-in, skin-on OR boneless, skinless

1 tsp. salt

½ tsp. black pepper

1 Tbsp. dried rosemary

For the stock:

1 lb. carrots, washed and cut into large chunks (can leave skin on)

1 lb. celery stalks, washed and cut into large chunks

2 bay leaves

2 cloves garlic, whole

8 quarts of water, more as needed

Salt and black pepper to taste

1 onion, skin, and flesh sliced thinly

1 cup freshly chopped dill

In a large stock pot, place the carrots, celery, onion skins, sliced onion, garlic cloves, bay leaves, salt, black pepper, and water. Bring the stock to a simmer and allow to cook for several hours, adding more water and salt as needed. The stock should develop a rich, orangey-brown tint from the carrots and onions. Taste the stock as it cooks to gauge for boldness of flavor and saltiness (you will need to add more salt than you think). When the stock is just about ready, turn the heat down very low and remove the onion skins and bay leaves. The garlic cloves will have dissolved by now, so no need to remove these. If using boneless, skinless chicken breasts, preheat the oven to 300 F. Place the breasts in a Dutch oven. Season with salt, pepper, and dried rosemary. Place the lid on the Dutch oven and place the pot into the oven. Allow the chicken to braise for about an hour, or until the internal temperature reached 165 when checked with a meat thermometer. If using bone-in, skin-on breasts, preheat the oven to 350 F. Place the breasts on a foil-lined sheet pan. Season with salt, black pepper, and dried rosemary. Roast for about 40 minutes, or until the internal temperature reached 165 when checked with a meat thermometer. When the chicken is finished cooking, shred with two forks while the meat is still hot. Pour the cooking juices into the soup, along with the shredded meat. Bring the soup back up to a low simmer and add more salt or black pepper as needed. Right before serving, toss in the fresh dill and stir gently.