Soupless Chicken Soup Recipe from Jake Makes It Easy
Jake Cohen's Soupless Chicken Soup offers a modern twist on the classic comfort dish by transforming it into a hearty, stew-like meal. This recipe combines tender chicken with a medley of vegetables and aromatic herbs, delivering the familiar flavors of traditional chicken soup in a more substantial form. It's perfect for those seeking the warmth of chicken soup with added texture and depth.
Recipe by Jake Cohen on Jake Makes It Easy.
Executive produced by Rachael Ray. A Free Food Studios production.
Ingredients
- 3 tablespoons olive oil
- 1 (4- to 4½-pound) chicken, broken down into 8 pieces and patted dry with paper towels
- Kosher salt and freshly ground black pepper
- 1 pound carrots, cut into ¾-inch pieces
- 1 pound parsnips, cut into ¾-inch pieces
- 1 pound (5 medium) celery stalks, cut into ¾-inch pieces
- 2 medium shallots, thinly sliced
- 2 garlic cloves, smashed and peeled
- ¾ cup white wine or chicken stock
- 6 sprigs thyme
- Chopped fresh parsley and dill, for garnish
Directions
Preheat the oven to 425°F.
In a large cast-iron or ovenproof skillet, heat the olive oil over medium- high heat. Season the chicken pieces with 2 heavy pinches each of salt and pepper. Working in two batches, sear the chicken, starting skin side down and turning as needed, until golden, 6 to 8 minutes per batch. Transfer to a plate or sheet pan.
To the skillet, add the carrots, parsnips, celery, shallots, garlic, and 2 heavy pinches each of salt and pepper and cook until lightly softened and caramelized, 5 to 7 minutes. Pour in the wine, then nestle the thyme in the skillet. Place the chicken over the vegetables, skin side up, then transfer the skillet to the oven.
Roast for 15 to 20 minutes, until the chicken reaches an internal temperature of 165°F. Garnish with chopped parsley and dill, then serve.
