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Roast Chicken and Potato Soup

This is the ultimate immune-boosting chicken soup to make the next time you’re feeling under the weather, and it’s damn good! The key to making it so delicious isn’t necessarily the ingredients, but the process of roasting the chicken (and garlic) first. If you’ve ever made bone broth with the leftover turkey from Thanksgiving, then you know what I’m talking about. Roasting the chicken adds so much flavor to both the broth and the meat; you’ll never make chicken soup any other way!

Roast Chicken and Potato Soup

Roast Chicken and Potato Soup

Recipe by Danielle Prewett
Serves

4-6

Ingredients

  • 4 lb. Chicken
    2 teaspoons coarse sea salt
    1 teaspoon cracked black pepper
    1 tablespoon minced fresh rosemary, thyme, and/or sage, divided
    Zest and juice from 1 lemon
    2 tablespoons chicken schmaltz, clarified butter, or oil
    1 head of garlic
    3 large carrots, roughly chopped
    3 celery sticks, roughly chopped
    1 small yellow onion, diced
    1 teaspoon turmeric
    ¾ lb. red potatoes, chopped
    1 cup chopped kale

Directions

  • Preheat the oven to 500°F. Remove the chicken from the refrigerator 30 minutes to an hour before roasting. Pat the bird as dry as possible with paper towels. In a small bowl, blend the salt, pepper, 2 teaspoons of herbs, and the lemon zest. Rub the mixture underneath the skin of the chicken and on top of the breast and thigh meat. Place the chicken on an oiled sheet tray or roasting pan and coat the skin with one tablespoon of chicken schmaltz. Don’t worry about trussing because the chicken is being roasted just for flavor and will finish cooking in the soup.
  • Roast the chicken for 20 minutes, or until the skin is golden brown. Remove from the oven. 
  • Reduce the heat to 350℉. Place the head of garlic in foil, drizzle with oil, and wrap tightly. Roast in the oven for 20-30 minutes or until soft. Once cool enough to handle, cut the root end off and squeeze out the roast garlic pulp. Set aside.
  • Meanwhile, heat a large dutch oven or pot over medium-high heat. Add the remaining tablespoon of chicken schmaltz (or enough fat to coat the bottom of the pot). Once hot, add the onion and sauté until soft, about 3-5 minutes. Stir in the carrots and celery. Season with a pinch of salt, the remaining teaspoon of herbs, turmeric, and lemon juice. Add the roasted chicken to the top of the veggies along with chicken juices. Pour a little water onto the hot roasting pan to scrape up the fond (browned bits) from the bottom to add to the pot. Add enough water to cover about half to three-quarters of the chicken. Bring to a simmer, reduce the heat to the lowest setting, and partially cover with a lid. Allow this to gently simmer—just a bubble every now and then—and cook for 4-6 hours, or until the meat begins to fall off the bone. 
  • Remove the whole chicken from the pot and pick out the bones. Shred the meat and return it to the pot along with the potatoes and roasted garlic.
  • Cook, uncovered, for 20-30 minutes, then add the kale in the last 5 minutes of cooking. Season to taste and serve hot.

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