Get Well Soon
This is the soup everyone longs for but no one has the time to make. Our speedy version packs so much simmered-all-day flavor and comfort into one little hour that you may find yourself with a lot of “prescriptions” to fill.
- 8-Quart Stock Pot
- 2 bone-in skin-on chicken breasts, preferably with ribs attached
- 8 cups water
- 4 carrots chopped medium
- 2 parsnips chopped medium
- 2 ribs celery chopped medium
- 1 small yellow onion chopped small
- 1 teaspoon fresh thyme or ½ teaspoon dried
- 1 bay leaf
- 3 tablespoons minced fresh parsley
- Heat the 8 Quart Stock Pot over medium heat until it’s hot enough that water droplets bead across the surface, about 2 minutes.
- Place the chicken breasts skin-side down in the hot, dry pot and cook until the chicken comes away from the bottom of the pan with no resistance and the skin is nicely browned, about 6 minutes. Transfer the chicken to a plate and set aside.
- Add the water, carrots, parsnips, celery, onion, thyme, ¾ teaspoon salt, and bay leaf. Stir to combine, scraping up any browned bits. Remove and discard the chicken skin and return the breasts to the pot.
- Cover and cook over medium heat until steam just begins to escape from under the lid, about 5 minutes.
- Spin the lid to engage the vapor seal then immediately reduce the heat to low. Cook until the chicken is cooked through and the vegetables are tender, about 45 minutes.
- (After about 10 minutes give the lid a quick spin—if it spins easily, leave it alone until it’s done. If not, increase the heat to re-engage the water seal then reduce the heat medium-low and continue cooking as directed.)
- Remove the pot from the heat. Transfer the chicken to a plate and set aside until cool enough to handle.
- Pull the meat from the bones and shred or cut into bite-sized pieces. Stir the chicken and parsley into the soup and season with salt if needed. Heat over low heat until the chicken in warmed through. Serve.