There is literally nothing better than a big bowl of golden chicken soup. It cures everything and is a universally comforting dish. I gave birth to my oldest in the spring, during Passover, so I lived off of chicken soup. It was something I looked forward to daily, giving me the nourishment and comfort I needed during that time.
To create a soup that really brings the flavor, I use skin-on, bone-in dark meat because, let’s be honest, it doesn’t dry out as quickly as white meat does, and it brings more richness to the broth. I love to add in a nice amount of turmeric, which not only contributes a beautiful earthiness and golden color, but also may have anti-inflammatory benefits. The ingredient that really takes this soup to another level is dried fenugreek leaves—you can find them online or at a South Asian market, labeled “kasuri methi” or “kasoori methi” (look for brands like Everest or MDH to start). Not only does it add beautiful depth to the broth, but fenugreek is also supposed to encourage milk supply, so the addition of the leaves may help if nursing is part of your motherhood journey.
This soup keeps well in the freezer; if you choose to freeze it, make sure to shred the chicken off of the bone first. It’s easy to reach for and warm up, if you are enjoying it postpartum, or if you simply want a nourishing soup on hand for when the fam gets sick. I love to serve this as is, or with noodles or leftover rice. You can also add some leafy greens and/or legumes to transform this gorgeous broth into more of a stew.
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What you’ll need
Large Pot
$55 $48 At Amazon
4-Cup Measuring Cup
$10 At Amazon
Kunz Spoon
$19 At Amazon
Recipe information
Total Time
2 hours 20 minutes
Yield
4–6 servings
Ingredients
4
1
2
1
1
3
3
1
1
2
1
Preparation
Step 1
Add 4 chicken legs (thigh and drumstick; 2–2½ lb. total) to a large pot and pour in 12 cups water (chicken should be submerged). Cover mostly with a lid and bring to a boil over high heat, about 15 minutes.
Step 2
Using a skimmer or large spoon, skim off any foam that rises to the surface. Add 1 large onion, halved through root end, 2 leeks, white and pale green parts only, halved, sliced into ½"-thick half-moons, 1 head of garlic, halved, 1 lb. Yukon Gold potatoes (3–4 small or about 2 medium), peeled, halved, sliced into thirds, 3 medium carrots (about 6 oz.), peeled, sliced ½" thick, 3 celery stalks, cut into 1" pieces, 1 Tbsp. dried fenugreek leaves, and 1 tsp. ground turmeric and mix to combine. Reduce heat to low, re-cover, leaving lid slightly askew, and simmer, stirring occasionally, until chicken is very tender and flavors have come together, about 2 hours.
Step 3
Stir 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt and 1 tsp. freshly ground pepper into soup. Taste and season with more salt and pepper if needed. Ladle into bowls, keeping chicken legs whole if possible.
Leave a Review
Reviews (3)
Back to TopKeeping the skin on, sounds disgusting in soup ( or any stew/curries, for that matter) It will get flabby and bloated, ugh. Also, you can freeze it, yes, but keep in mind, potatoes don't freeze that well
shailini
Boston ma
4/25/2024
I didn’t even try the recipe to give it 5 stars! I can tell by reading it - the familiarity. My best friend in high school’s family made an almost identical soup. The main difference being a whole chicken
Pam J
Vancouver CANADA
4/25/2024
Do you peel the onion or the garlic?
Missy
Ks
4/25/2024