Irish Chicken Farmhouse Soup

Irish Chicken Farmhouse Soup


For the stock:

1 (3-4 pound) chicken, giblets removed

3 carrots, peeled and halved

2 celery stalks, halved

1 head garlic, halved horizontally

2 yellow onions, quartered

2 bay leaves

2-3 sprigs fresh thyme

2-3 sprigs fresh rosemary

2 teaspoons kosher salt

1 teaspoon peppercorns

12 cups water

For the soup:

1 tablespoon unsalted butter

2 large Russett potatoes, peeled and chopped

2 carrots, cut into ½ inch rounds

2 celery stalks, diced

1 yellow onion, diced

1 cup frozen peas

2-3 cups shredded chicken

8 cups chicken broth


Irish Chicken Farmhouse Soup



Place 1 whole chicken, giblets removed into a large stockpot.

Add carrots, celery, garlic, onions, bay leaves, thyme, rosemary, salt, and peppercorns to the stockpot.

Cover chicken with water, approximately 12 cups. Bring to a boil.

Reduce heat to low and simmer for 60-90 minutes.

Remove chicken from stockpot. Set aside to cool. Once cooled, shred 2-3 cups of the chicken then discard the rest.

Strain vegetables and herbs from the stock and discard any chicken skin and bones.

Reserve 8 cups of broth for the soup. Store remaining broth in the refrigerator or freeze.

In the same stock pot, melt 1 tablespoon unsalted butter over medium-high heat. Sauté onion, carrots, and celery until just softened. Add diced potatoes.

Pour 8 cups of homemade chicken stock into pot. Bring to a low boil then reduce heat to a simmer. Cook for 20 minutes before adding 1 cup frozen peas and the shredded chicken. Soup is ready to eat once peas have warmed through.