Serves: 8 people
Prep Time: 15 minutes
Cooking Time: 1 hour
Calories: 61 calories
- 2 bone-in, skin-on chicken breasts, preferably with ribs attached
- 8 cups water
- 4 carrots, chopped medium
- 2 parsnips, chopped medium
- 2 ribs celery, chopped medium
- 1 small yellow onion, chopped small
- 1 teaspoon fresh thyme, or ½ teaspoon dried
- 1 bay leaf
- 3 tablespoons minced fresh parsley
- Heat the 8-quart Stock Pot over medium heat until it’s hot enough that water droplets bead across the surface, about 2 minutes.
- Place the chicken breasts skin-side down in the hot, dry pot and cook until the chicken comes away from the bottom of the pan with no resistance and the skin is nicely browned, about 6 minutes. Transfer the chicken to a plate and set aside.
- Add the water, carrots, parsnips, celery, onion, thyme, ¾ teaspoon salt, and bay leaf. Stir to combine, scraping up any browned bits. Remove and discard the chicken skin and return the breasts to the pot.
- Cover and cook over medium heat until steam just begins to escape from under the lid, about 5 minutes.
- Spin the lid to engage the vapor seal then immediately reduce the heat to low. Cook until the chicken is cooked through and the vegetables are tender, about 45 minutes. (After about 10 minutes give the lid a quick spin—if it spins easily, leave it alone until it’s done. If not, increase the heat to re-engage the water seal then reduce the heat medium-low and continue cooking as directed.)
- Remove the pot from the heat. Transfer the chicken to a plate and set aside until cool enough to handle. Pull the meat from the bones and shred or cut into bite-sized pieces. Stir the chicken and parsley into the soup and season with salt if needed. Heat over low heat until the chicken in warmed through. Serve.