Classic Chicken Soup

Classic Chicken Soup

Sear Temp 450°F
Cook time 3–4 hrs
Servings 12–16
Cook Temp 300°F

Ingredients

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Chef's Tip
Ingredient amounts are for reference only and are based on a 24-Qt capacity. Adjust quantities and cooking liquid as needed based on serving size.

Directions

Preheat

Put the lid on. Set to 450°F. Preheat for 25 minutes.

Sear the chicken

Season chicken on all sides with 3 tsp. salt. Add oil to the insert pan. Sear skin-side down — lid off, at 450°F — in batches, until golden brown on both sides, about 5 minutes per side. Don't crowd the pan. Move seared pieces to the sides as you go.

Build the soup

Add stock, water, thyme, and bay leaves to the pan. Put the lid on. Turn down to 300°F.

Cook the chicken

Cook at 300°F for 1.5–2 hours. Breast pieces are done when they reach 165°F internally — pull those out first. Dark meat needs about 30–40 minutes more. Transfer all chicken to a cutting board and let cool 10 minutes. Remove skin and bones. Shred into bite-sized pieces.

Add the vegetables

Discard thyme and bay leaves. Add onion, celery, and carrot to the broth. Cover and cook at 300°F until just tender, about 30–40 minutes.

Finish

Stir in shredded chicken and pepper. Season with remaining 3 tsp. salt, as needed. Cook covered for another 15 minutes to let the flavors come together.

Serve

Ladle into bowls. Top with parsley and more pepper.

Made with SUNVIVI Roaster

Made with SUNVIVI Roaster

Make this recipe effortlessly in the SUNVIVI Roaster for tender, fall-apart results every time.

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