Old-Fashioned Chicken Soup

Nothing soothes like a bowl of homemade chicken soup, and this version takes a shortcut through the microwave to get you there faster. A whole chicken cooks with onion, celery, and carrot into a clean, golden broth.

Skimming the foam as it cooks and straining the finished soup through cheesecloth are the steps that give you a clear, polished broth rather than a cloudy one.

Don’t skip defatting the surface, either. Skimming off the fat, or chilling briefly so it solidifies and lifts right off, keeps the soup light and clean-tasting. A couple of envelopes of instant broth deepen the flavor of the quick-cooked stock.

Pull the tender chicken from the bones to add back, and stir in cooked noodles just before serving so they stay firm instead of soaking up all the broth. It’s the cure-all comfort bowl, ready in a fraction of the usual time.

Kitchen Tips

• Make sure the chicken is fully cooked and tender, with juices running clear, before straining.
• Skim the foam and strain through cheesecloth for a clear, clean broth.
• Defat the surface, skimming or chilling to lift the fat, for a lighter soup.
• Add cooked noodles at the end so they don’t turn bloated and soggy.

Variations

• Stir in fresh dill, parsley, or a squeeze of lemon to brighten the broth.
• Add rice, orzo, or matzo balls in place of noodles.
• Toss the carrots back in, diced, along with shredded chicken for a heartier bowl.